Role of maturity status on the quality and volatile properties of mango fruits dried by infrared radiation

Author:

Li Dantong,Dai Taotao,Chen Mingshun,Liang Ruihong,Liu Wei,Liu Chengmei,Sun Jian,Chen Jun,Deng Lizhen

Funder

Natural Science Foundation of Jiangxi Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference35 articles.

1. The effect of fruit maturity on quality and colour shift of dried 'Patterson' apricot during eight months of cold storage;Craig;Journal of Pomology and Horticultural Science,2015

2. Effect of batch and continuous thermosonication on the microbial and physicochemical quality of pumpkin juice;Demir;Journal of Food Science & Technology,2019

3. Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose;Du;RSC Advances,2019

4. Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices;Fan;Food Chemistry,2020

5. Suitability of unripe Japanese pear for semi-dried fruit processing;Fujiwara;Nippon Shokuhin Kagaku Kogaku Kaishi,2017

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