Study of anthocyanins as related to stability of infrared freeze-dried rose flower using novel ultrasound pretreatment-Reference-Cited by-同舟云学术

Study of anthocyanins as related to stability of infrared freeze-dried rose flower using novel ultrasound pretreatment

Published:2022-03-25 Issue:16 Volume:40 Page:3455-3465
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Barani Yoon Hlaine¹²,Zhang Min¹³,Mujumdar Arun S.⁴,Chang Lu⁵

Affiliation:

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

2. International Joint Laboratory on Food Safety, Jiangnan University, Jiangnan University, Wuxi, Jiangsu, China

3. Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China

4. Department of Bioresource Engineering, Macdonald College, McGill University, Quebec, Canada

5. Department of Research and Development, Shandong Huamei Biology Science & Technology Co, Pingyin, Shandong, China

Funder

National Key R&D Program of China

Jinan City Science & Technology Innovation Project of Ten Agricultural Characteristic Industries, National First-Class Discipline Program of Food Science and Technology

Industry Development Program, Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2022.2053988

Reference33 articles.

1. Enzyme-Assisted Extraction of Flavorings and Colorants from Plant Materials

2. Characterization of Active Anthocyanin Degradation in the Petals of Rosa chinensis and Brunfelsia calycina Reveals the Effect of Gallated Catechins on Pigment Maintenance

3. Ultrasonication as pretreatment for drying of tomato slices in a hot air–microwave hybrid oven

4. Novel Drying Techniques for Spices and Herbs: a Review

5. Effects of Different Drying Methods on the Quality Changes of Granular Edamame

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1. Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review;Food Chemistry;2024-08

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