Effects of drying treatment-induced changes in the physicochemical properties of starch on the textural characteristics of Ginkgo seed crisps-Reference-Cited by-同舟云学术

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Effects of drying treatment-induced changes in the physicochemical properties of starch on the textural characteristics of Ginkgo seed crisps

Published:2023-02-28 Issue:11 Volume:41 Page:1729-1738
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Liu Chunju¹²,Li Yue¹²,Xu Yayuan¹,Dai Zhuqing¹,Feng Lei¹,Li Da-jing¹,Xiao Ya-dong¹,Pang Wen-qian¹²,Ren Han-ci¹²,Zhang Min³

Affiliation:

1. Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China

2. School of Food, Shenyang Agricultural University, Shenyang, China

3. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China

Funder

Key Research and Development Program of Jiangsu Province

Subei Science and Technology Special Project of Jiangsu Province

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2023.2182790

Reference33 articles.

1. Combined single-stage tempering and microwave vacuum drying of the edible mushroom Agrocybe chaxingu: Effects on drying characteristics and physical-chemical qualities

2. Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying

3. Microwave Vacuum–Assisted Drying of Green Peas Using Heat Pump and Fluidized Bed: A Comparative Study Between Atmospheric Freeze Drying and Hot Air Convective Drying

4. Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins

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