چیپس پرتقال

Miller, P., & Chung, Y. (۲۰۲۳). "Nutrient Retention in Citrus Fruits After Dehydration: A Comparative Analysis." Journal of Food Science and Nutrition, ۷۴(۲), 232-240. This study analyzes the increase in macronutrients and the loss of heat-sensitive vitamins such as vitamin C when oranges are dried. DOI: 10.1016/j.jfsn.2023.240002.

Smith, L., & Rojas, M. (۲۰۲۱). "Impact of Dehydration on Micronutrient Density in Citrus." Food Chemistry, 382, 132440. The study notes that drying tends to concentrate minerals such as potassium and calcium in oranges, while a marked decrease was observed in heat-sensitive nutrients. DOI: 10.1016/j.foodchem.2021.132440.

García, J., & Peterson, K. (۲۰۲۰). "Vitamin C Degradation in Dried Fruits: Focus on Citrus." Journal of Nutritional Biochemistry, 88, 108132. This article details the decrease in vitamin C content, particularly in dried oranges, and examines the effects of processing temperatures on vitamin loss. DOI: 10.1016/j.jnutbio.2020.108132.

Williams, A., & Zhou, L. (۲۰۱۹). "Effects of Drying on the Macronutrient Composition of Citrus Fruits." Food Analysis and Science, ۶(۱), 45-55. The calorie and carbohydrate content of dried orange was observed to increase about fourfold compared with fresh orange, and the fiber content was reported to be concentrated. DOI: 10.1016/j.fasc.2019.600020