Effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum (Prunus salicina L.)-Reference-Cited by-同舟云学术

Effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum (Prunus salicina L.)

Published:2021-03 Issue: Volume:138 Page:110653
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Lu,Yu Yangyang,Xu Yujuan,Wu Jijun,Yu Yuanshan,Peng Jian,An Kejing,Zou Bo,Yang Wanyuan

Funder

Guangdong Academy of Agricultural Sciences

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

1. Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice;Aadil;Journal of Food Processing and Preservation,2018

2. Effects of liquid nitrogen pretreatment on the osmotic dehydration and quality of cryogenically frozen blueberries (Vaccinium angustifolium Ait.);Alfaro;Food Bioscience,2018

3. Effect of temperature and sucrose concentration on the retention of polyphenol compounds and antioxidant activity of osmotically dehydrated bananas;Almeida;Journal of Food Processing and Preservation,2015

4. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry;Amami;Ultrasonics Sonochemistry,2017

5. Effect of carbonic maceration (CM) on mass transfer characteristics and quality attributes of Sanhua plum (Prunus Salicina Lindl.);An;LWT-Food Science and Technology,2018

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