Influence of number of puffing times on physicochemical, color, texture, and microstructure of explosion puffing dried apple chips-Reference-Cited by-同舟云学术

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Influence of number of puffing times on physicochemical, color, texture, and microstructure of explosion puffing dried apple chips

Published:2015-07-30 Issue:7 Volume:34 Page:773-782
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Yi Jian-Yong,Zhou Lin-Yan,Bi Jin-Feng,Wang Ping,Liu Xuan,Wu Xin-Ye

Funder

Special Fund for Agro-scientific Research in the Public Interet Program (MOA, China)

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2015.1076838

Reference39 articles.

1. Shrinkage, vitamin C degradation and aroma losses during infra-red drying of apple slices

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

3. Effect of vacuum impregnation and microwave application on structural changes which occurred during air-drying of apple

4. Stability of quercetin derivatives in vacuum impregnated apple slices after drying (microwave vacuum drying, air drying, freeze drying) and storage

5. Effects of pretreatments on explosion puffing drying kinetics of apple chips

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