Influence of pulse-spouted infrared freeze drying on nutrition, flavor, and application of horseradish-Reference-Cited by-同舟云学术

Influence of pulse-spouted infrared freeze drying on nutrition, flavor, and application of horseradish

Published:2020-10-06 Issue:9 Volume:39 Page:1165-1175
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Luan Chunning¹²,Zhang Min¹³,Mujumdar Arun S.⁴,Liu Yaping⁵

Affiliation:

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

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

3. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China

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

5. R & D Center, Guangdong Galore Food Co. Ltd, Zhongshan, China

Funder

National Key R&D Program of China

Jiangsu Province (China) Agricultural Innovation Project

“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

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1810698

Reference51 articles.

1. Antibacterial Activities of Wasabi against Escherichia coli O157:H7 and Staphylococcus aureus

2. Development of a Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita Bread Shelf Life Improvement

3. Effects of changes in pH and temperature on the inhibition of Salmonella and Listeria monocytogenes by Allyl isothiocyanate

4. A Review on the Phytochemical Composition and Potential Medicinal Uses of Horseradish (Armoracia rusticana) Root

Cited by 7 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. Investigation of the effect of infrared and ultrasonic exposure on the kinetics of vacuum freeze-drying of polymeric materials. Part 1: Development of device and process control system;Drying Technology;2024-01-25

2. Spouting Technology in Energy-Carrying Electromagnetic Field Drying of Agricultural Products;Food Engineering Reviews;2024-01-10

3. Effects of different processing methods on the polyphenolic compounds profile and the antioxidant and anti-glycaemic properties of horseradish roots (Armoracia rusticana);European Food Research and Technology;2023-03-31

4. Hybridization of freeze drying and impacts on drying kinetics and dried product quality of kedondong fruits;Drying Technology;2022-03-21

5. Valorization of turmeric (Curcuma longa L.) rhizome: Effect of different drying methods on antioxidant capacity and physical properties;Drying Technology;2022-02-03