Developing vacuum-impregnated dehydrofrozen red raspberries with improved mechanical properties-Reference-Cited by-同舟云学术

Developing vacuum-impregnated dehydrofrozen red raspberries with improved mechanical properties

Published:2020-07-16 Issue:2 Volume:40 Page:299-309
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Quintanilla Armando¹,Mencia Alejandra¹,Powers Joseph²,Rasco Barbara³,Tang Juming¹,Sablani Shyam S.¹

Affiliation:

1. Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA

2. School of Food Science, Washington State University, Pullman, WA, USA

3. College of Agriculture and Natural Resources, University of Wyoming, Laramie, WY, USA

Funder

Washington State Department of Agriculture Specialty Crop Block Grant Program

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1789654

Reference31 articles.

1. USDA. 2015. USDA National Nutrient Database for Standard Reference (Release 28). U.S. Department of Agriculture, Agricultural Research Service, USDA Nutrient Data Laboratory. https://ndb.nal.usda.gov/ndb/search/lis.

2. Antioxidant Activity and Phenolic Content of Oregon Caneberries

3. Modified-atmosphere Packaging of `Heritage' Red Raspberry Fruit: Respiratory Response to Reduced Oxygen, Enhanced Carbon Dioxide, and Temperature

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of the Quality of Raspberries (Rubus idaeus L.) Grown in Balanced Fertilization Conditions;Commodities;2023-07-11

2. Impregnación al vacío y sus parámetros operativos: una revisión;TecnoLógicas;2023-05-11

3. Developing Baking-Stable Red Raspberries with Improved Mechanical Properties and Reduced Syneresis;Food and Bioprocess Technology;2021-02-12