Free Access
| Issue |
Fruits
Volume 56, Number 6, November-December 2001
|
|
|---|---|---|
| Page(s) | 395 - 402 | |
| DOI | https://doi.org/10.1051/fruits:2001102 | |
| Published online | 15 April 2002 | |
- Pruthi J.S., Parekh C.M., Lal G., An integrated process for the recovery of essential oil and pectin from mandarin orange waste, Food Sci. (1961) 372-378. [Google Scholar]
- Rouse A.H., Crandall P.G., Nitric acid extraction of pectin from citrus peel, Proc. Fla. State Hortic. Soc. 89 (1976) 166-168. [Google Scholar]
- Braddock R.J., Cadwallader K.R., Citrus by-products manufacture for food use, Food Technol. 46 (1992) 105-110. [Google Scholar]
- Anonymous, Citrus systems. Citrus extractors, FMC FoodTech, Citrus Systems, Lakeland (Fla) USA, 2001, http://www. fmcfoodtech.com/ourgroup/citrus/extrac1.htm [Google Scholar]
- Dugo G., The composition of the volatile fraction of the italian citrus essential oils, Perfum. Flavor 19 (1994) 29-51. [Google Scholar]
- Ageron D., Escudier J.L., Abbal P., Moutounet M., Prétraitement des raisins par flash-détente sous vide poussé, Rev. Fr. Oenol. 153 (1995) 50-54. [Google Scholar]
- Cogat P.O., Procédé et matériel d'extraction, concentration, classement de composés volatils, entraînables, sapides et/ou solubles en mélange hydroalcoolique à partir de solides végétaux et animaux, Patent, no 9205669, Institut National de la Propriété Industrielle, Paris, France, 1992. [Google Scholar]
- Brat P., Brillouet J.-M., Reynes M., Cogat P.O., Ollé D., Free volatile components of passion fruit puree obtained by flash vacuum- expansion, J. Agr. Food Chem. 48 (2000) 6210-6214. [CrossRef] [Google Scholar]
- Jennings W., Shibamoto T., Compounds and their retention indices, in: Jennings W., Shibamoto T. (Eds), Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatography, Acad. Press, New York, USA, 1980. [Google Scholar]
- Boelens M.H., A critical review on the chemical composition of citrus oils, Perfum. Flavor 16 (1991) 17-34. [Google Scholar]
- Lota M.-L., de Rocca Serra D., Tomi F., Casanova J., Chemical variability of peel and leaf essential oils of mandarins from Citrus reticulata Blanco, Biochem. Syst. Ecol. 28 (2000) 61-78. [CrossRef] [Google Scholar]
- Coleman R.L., Lund E.D., Shaw P.E., Analysis of grapefruit essence and aroma oils, J. Agr. Food Chem. 20 (1972) 100-103. [CrossRef] [Google Scholar]
- Sawamura M., Kuriyama T., Quantitative determination of volatile constituents in the pummelo (Citrus grandis Osbeck forma Tosa-buntan), J. Agr. Food Chem. 36 (1988) 567-569. [CrossRef] [Google Scholar]