Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices-Reference-Cited by-同舟云学术

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Effect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices

Published:2024-06 Issue: Volume:22 Page:101337
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Wang Jin-Ru,Wu Xin-Ye,Cui Cheng-Bi,Bi Jin-Feng

Funder

Earmarked Fund for China Agriculture Research System

Chinese Academy of Agricultural Sciences

Jilin Provincial Science and Technology Department

Publisher

Elsevier BV

Reference35 articles.

1. Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour;Aprea;Food Research International,2012

2. Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying;Azad Shah;Food Chemistry,2009

3. Bioactive and functional compounds in apple pomace from juice and cider manufacturing: Potential use in dermal formulations;Barreira;Trends in Food Science & Technology,2019

4. Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): impact of drying on volatile composition;Bonneau;International Journal of Food Science and Technology,2016

5. Discrimination of fresh-cut broccoli freshness by volatiles using electronic nose and gas chromatography-mass spectrometry;Chen;Postharvest Biology and Technology,2019

Cited by 1 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. Analysis of drying characteristics and quality attributes in peach slices dried via electrohydrodynamic, hot air and electrohydrodynamic-hot air methods;Journal of Thermal Analysis and Calorimetry;2024-07

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