Enzyme-Assisted Osmosis Process of Functional Sugar to Improve the Quality Characteristics of Cherry Tomatoes-Reference-Cited by-同舟云学术

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Enzyme-Assisted Osmosis Process of Functional Sugar to Improve the Quality Characteristics of Cherry Tomatoes

Published:2024-03-04 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Sun Ruyu,Chen Shiheng,Liu Zhanzhi,Wu Jing,Su Lingqia

Funder

Taishan Industrial Experts Program

China Postdoctoral Science Foundation

Fundamental Research Funds for the Central Universities

Research Program of State Key Laboratory of Food Science and Resources, Jiangnan University

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11947-024-03354-8.pdf

Reference55 articles.

1. Abbassi, A., Mahmoudi, H., Zaouali, W., M’Rabet, Y., Casabianca, H., et al. (2018). Enzyme-aided release of bioactive compounds from coriander (Coriandrum sativum L.) seeds and their residue by-products and evaluation of their antioxidant activity. Journal of Food Science and Technology, 55(8), 3065–3076. https://doi.org/10.1007/s13197-018-3229-4

2. Averilla, J. N., Oh, J., Kim, H. J., Kim, J. S., & Kim, J. S. (2019). Potential health benefits of phenolic compounds in grape processing by-products. Food Science and Biotechnology, 28(6), 1607–1615. https://doi.org/10.1007/s10068-019-00628-2

3. Belščak-Cvitanović, A., Komes, D., Dujmović, M., Karlović, S., Biškić, M., et al. (2015). Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives. Food Chemistry, 167, 61–70. https://doi.org/10.1016/j.foodchem.2014.06.064

4. Ben Zid, M., Dhuique-Mayer, C., Bellagha, S., Sanier, C., Collignan, A., et al. (2015). Effects of blanching on flavanones and microstructure of citrus aurantium peels. Food and Bioprocess Technology, 8(11), 2246–2255. https://doi.org/10.1007/s11947-015-1573-1

5. Bui, H. T., Makhlouf, J., & Ratti, C. (2009). Osmotic dehydration of tomato in sucrose solutions: Fick’s law classical modeling. Journal of Food Science, 74(5), E250-258. https://doi.org/10.1111/j.1750-3841.2009.01177.x

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