Effect of ethyl oleate pretreatment on blueberry (Vaccinium corymbosum L.): drying kinetics, antioxidant activity, and structure of wax layer-Reference-Cited by-同舟云学术

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Effect of ethyl oleate pretreatment on blueberry (Vaccinium corymbosum L.): drying kinetics, antioxidant activity, and structure of wax layer

Published:2019-01-04 Issue:2 Volume:56 Page:783-791
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

An Kejing,Fu Manqin,Zhang Hao,Tang Daobang,Xu Yujuan,Xiao Gengsheng

Funder

National Natural Science Foundation of China

National Key R&D Program of China

Province Natural Science Fund of Guangdong

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-018-3538-7.pdf

Reference38 articles.

1. An KJ, Wu JJ, Tang DB, Wen J, Fu MQ, Xiao GS, Xu YJ (2018) Effect of carbonic maceration (CM) on mass transfer characteristics and quality attributes of Sanhua plum (Prunus Salicina Lindl.). LWT Food Sci Technol 87:537–545

2. Bain JM, McBean DM (1967) The structure of the cuticular wax of prune plums and its influence as a water barrier. Aust J Biol Sci 20:895–900

3. Bingol G, Roberts JS, Balaban MO, Devres YO (2012) Effect of dipping temperature and dipping time on drying rate and color change of grapes. Dry Technol 30:597–606

4. Deshmukh AW, Varma MN, Yoo CK, Wasewar KL (2013) Effect of ethyl oleate pretreatment on drying of ginger: characteristics and mathematical modelling. J Chem 10:1–6

5. Doymaz I (2004a) Effect of dipping treatment on air drying of plums. J Food Eng 64:465–470

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