Cell wall components, cell morphology, and mechanical properties of peach slices submitted to drying-Reference-Cited by-同舟云学术

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Cell wall components, cell morphology, and mechanical properties of peach slices submitted to drying

Published:2019-11-27 Issue:13 Volume:38 Page:1776-1789
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Liu Chunju¹,Liu Jiaxin¹,Li Dajing¹,Liu Chunquan¹,Zhang Zhongyuan¹,Jiang Ning¹,Niu Liying¹,Zhang Min²,Cheng Jinjin³

Affiliation:

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

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

3. Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, Nanjing, China

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2019.1662799

Reference60 articles.

1. Evaluation of various pre-treatments for the dehydration of banana and selection of suitable drying models

2. Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure

3. Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity

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

5. Quality evaluation of yellow peach chips prepared by explosion puffing drying

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1. Effect of convective drying on color, water activity, and browning index of peach slices;Revista Mexicana de Ingeniería Química;2024-01-09

2. Effect of postharvest storage time on quality characteristics of explosion puffing dried whole shiitake mushroom (Lentinula edodes) crisps;Journal of the Science of Food and Agriculture;2023-09-12

3. Effect of ethanol osmotic dehydration on CO2 puffing and drying mechanism of potato;Food Chemistry: X;2023-06

4. Recent advancements and applications of explosion puffing;Food Chemistry;2023-03

5. Addition of external water improves the quality attributes of vacuum-frozen and thawed apple slices;International Journal of Refrigeration;2022-05

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