Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices-Reference-Cited by-同舟云学术

Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices

Published:2024-06 Issue: Volume:22 Page:101299
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Jiang Da-Long,Wang Qing-Hui,Huang Chu,Sutar Parag Prakash,Lin Ya-Wen,Okaiyeto Samuel Ariyo,Lin Zi-Fan,Wu Yun-Tian,Ma Wen-Ming,Xiao Hong-Wei^ORCID

Publisher

Elsevier BV

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3. Mechanism of freezing treatment to improve the efficiency of hot air impingement drying of steamed Cistanche deserticola and the quality attribute of the dried product;Ai;Industrial Crops and Products,2023

4. Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment;Ando;Food Science & Technology,2019

5. Natural pigments: Stabilization methods of anthocyanins for food applications;Cortez;Comprehensive Reviews in Food Science and Food Safety,2017

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