Effect of microwave freeze-drying on microbial inactivation, antioxidant substance and flavor quality of Ashitaba leaves (Angelica keiskei Koidzumi)-Reference-Cited by-同舟云学术

Effect of microwave freeze-drying on microbial inactivation, antioxidant substance and flavor quality of Ashitaba leaves (Angelica keiskei Koidzumi)

Author:

Cao Xiaohuang¹²,Zhang Min¹³,Mujumdar Arun S.⁴,Wang Zhushang⁵

Affiliation:

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

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

3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China;

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

5. Jiangsu Dingneng Food Company, Xinghua, China

Funder

National Key R&D Program of China

Jiangsu Province (China) Agricultural Innovation Project

Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” 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

Reference29 articles.

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