Effects of different drying methods on the drying characteristics and drying quality of Cistanche deserticola
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference31 articles.
1. Effect of high-humidity hot air impingement steaming on Cistanche deserticola slices: Drying characteristics, weight loss, microstructure, color, and active components;Ai;Frontiers in Nutrition,2022
2. Revealing color change and drying mechanisms of pulsed vacuum steamed Cistanche deserticola through bioactive components, microstructural and starch gelatinization properties;Ai;Food Research International,2022
3. Widely targeted metabolomics analysis to reveal transformation mechanism of Cistanche deserticola active compounds during steaming and drying processes;Ai;Frontiers in Nutrition,2021
4. Dairy products and the maillard reaction: A promising future for extensive food characterization by integrated proteomics studies;Arena;Food Chemistry,2017
5. Freeze-drying of plant-based foods;Bhatta;Foods,2020
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