Vacuum freeze drying combined with catalyzed infrared drying of chive: Effects on flavor and quality characterization
Author:
Affiliation:
1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
2. University of Veterinary and Animal Sciences (UVAS), Lahore, Pakistan
3. College of Engineering, China Agricultural University, Beijing, China
Funder
Jiangsu Provincial Science and Technology Plan Project Rural Industry Revitalization
Jiangsu Provincial Science and Technology Plan Project Key R&D Plan of Modern Agriculture
Jiangsu Agricultural Science and Technology Innovation Fund
Jiangsu Province and Education Ministry Co-Sponsored Synergistic Innovation Center of Modern Agricultural Equipment
Changzhou Science and Technology Projects – Agricultural Science and Technology
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2024.2358371
Reference30 articles.
1. Recent advances in research on Allium plants: functional ingredients, physiological activities, and applications in agricultural and food sciences
2. Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review
3. High efficient freeze-drying technology in food industry
4. Effects of vacuum ultrasonic infiltration and combined drying on rehydration quality of ginger (Zingiber officinale Roscoe)
5. Influence of combined freeze-drying and far-infrared drying technologies on physicochemical properties of seed-used pumpkin
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1. Vacuum freeze drying combined with catalytic infrared drying to improve the aroma quality of chives: Potential mechanisms of their formation;Food Chemistry;2024-12
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