Aroma and quality of carrot dried using a microwave-convective drying system as affect by temperature gradient-Reference-Cited by-同舟云学术

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Aroma and quality of carrot dried using a microwave-convective drying system as affect by temperature gradient

Published:2020-01-01 Issue:1 Volume:23 Page:63-79
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Xu Wanxiu¹,Yuan Jianfeng²,Tian Jinghong¹,Li Gang¹,Sun Xiaoming²,E Shiju¹,Zhu Guanyu³,Xia Ziming¹,Wang Dongyun¹,Wang Tao⁴,Wu Jiangmiao¹,Xiao Zhen¹

Affiliation:

1. College of Engineering, Zhejiang Normal University, Jinhua, China

2. Xingzhi College, Zhejiang Normal University, Jinhua, China

3. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China

4. Agricultural mechanization information and Automation Research Institute, Zhejiang Academy of agricultural Machinery, Jinhua, China

Funder

Natural Science Foundation of Zhejiang Province

Key Research and Development Program of Zhejiang Province

National Social Science Foundation

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1709497

Reference33 articles.

1. Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots

2. Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots

3. Aroma Characteristic and Volatile Profiling of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes

4. Effect of drying method on the antioxidant capacity of six Lamiaceae herbs

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