Suitability of LF-NMR to analysis water state and predict dielectric properties of Chinese yam during microwave vacuum drying-Reference-Cited by-同舟云学术

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Suitability of LF-NMR to analysis water state and predict dielectric properties of Chinese yam during microwave vacuum drying

Published:2019-05 Issue: Volume:105 Page:257-264
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Linlin,Zhang Min^ORCID,Yang Peiqiang

Funder

National Key R&D Program of China

Jiangsu Province Agricultural Innovation Project

National First-class Discipline Program of Food Science and Technology

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products;Adepoju;Food Chemistry,2016

2. Observations on the water distribution and extractable sugar content in carrot slices after pulsed electric field treatment;Aguiló-Aguayo;Food Research International,2014

3. Effects of vacuum level and microwave power on rosemary volatile composition during vacuum-microwave drying;Calínsánchez;Journal of Food Engineering,2011

4. Visible/near-infrared hyperspectral imaging prediction of textural firmness of grass carp ( Ctenopharyngodon idella ) as affected by frozen storage;Cheng;Food Research International,2014

5. Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet;Cheng;Food Chemistry,2015

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