Research on the nonenzymatic browning reactions in model systems based on apple slices dried by instant controlled pressure drop drying
Author:
Affiliation:
1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, CAAS, Beijing, China
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2017.1319856
Reference32 articles.
1. Survey of quality indicators in commercial dehydrated fruits
2. Changes in browning-related components of apple slices during different stages of instant controlled pressure drop-assisted hot air drying (AD-DIC)
3. Microwave-Assisted Pulse-Spouted Vacuum Drying of Apple Cubes
4. Freeze Drying of Apple Slices with and without Application of Microwaves
5. Texture Changes During Drying of Apple Slices
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