Inhibition of enzymatic browning in freeze-thawed apricot fruit by combined chlorogenic acid and osmotic dehydration treatments-Reference-Cited by-同舟云学术

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Inhibition of enzymatic browning in freeze-thawed apricot fruit by combined chlorogenic acid and osmotic dehydration treatments

Published:2024-04 Issue: Volume:198 Page:116066
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yang Liling,Cheng Jianhu,Cui Kuanbo,Shen Xiaohe,Liu Jia,Zhou Xinqun,Sun Jing,Guo Shuzhen,Chen Quan,Zhu Xuan,Liu Bangdi^ORCID

Publisher

Elsevier BV

Reference43 articles.

1. Osmotic dehydration: More than water loss and solid gain;Abrahão;Critical Reviews in Food Science and Nutrition,2023

2. Effects of osmotic dehydration pretreatment on freezing characteristics and quality of frozen fruits and vegetables;Alabi;Journal of Food Process Engineering,2022

3. Transport phenomena and their effect on microstructure of frozen fruits and vegetables;Alabi;Trends in Food Science & Technology,2020

4. Caffeic acid decomposition products: Antioxidants or pro-oxidants?;Andeeza;Food Research International,2009

5. The effect of osmotic dehydrofreezing on the role of the cell membrane in carrot texture softening after freeze-thawing;Ando;Journal of Food Engineering,2012

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles;Food Reviews International;2024-08-18

2. Sustainable solutions for food security: Evaluating pre-treatment technologies in the growing fruits and vegetables industry of India;Sustainable Chemistry and Pharmacy;2024-06

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