Crust Formation and Microstructural Changes of Gingko Biloba Seeds During Drying-Reference-Cited by-同舟云学术

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Crust Formation and Microstructural Changes of Gingko Biloba Seeds During Drying

Published:2019-04-13 Issue:6 Volume:12 Page:1041-1051
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Bai Jun-Wen,Cai Jian-Rong,Tian Xiao-Yu

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

Jiangsu University Advanced Talent Research Start-up Fund

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-019-02280-4.pdf

Reference54 articles.

1. Achanta, S., & Okos, M. (1996). Predicting the quality of dehydrated foods and biopolymers — research needs and opportunities. Drying Technology, 14(6), 1329–1368.

2. AOAC (1990). Official methods of analysis. Washington, DC: Association of Official Analytical Chemists.

3. Bai, Y., Rahman, M. S., Perera, C. O., Smith, B., & Melton, L. D. (2002). Structural changes in apple rings during convection air-drying with controlled temperature and humidity. Journal of Agricultural and Food Chemistry, 50(11), 3179–3185.

4. Bai, J., Gao, Z., Xiao, H., Wang, X., & Zhang, Q. (2013). Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching. International Journal of Food Science and Technology, 48(6), 1135–1141.

5. Bai, J., Xiao, H., Ma, H., & Zhou, C. (2018). Artificial neural network modeling of drying kinetics and color changes of ginkgo biloba seeds during microwave drying process. Journal of Food Quality, 2018, 1–8. https://doi.org/10.1155/2018/3278595 .

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