Vacuum-steam pulsed blanching (VSPB) enhances drying quality, shortens the drying time of gingers by inactivating enzymes, altering texture, microstructure and ultrastructure-Reference-Cited by-同舟云学术

Vacuum-steam pulsed blanching (VSPB) enhances drying quality, shortens the drying time of gingers by inactivating enzymes, altering texture, microstructure and ultrastructure

Published:2022-01 Issue: Volume:154 Page:112714
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Hui,Meng Jian-Sheng,Raghavan G.S.V.,Orsat Valérie,Yu Xian-Long,Liu Zi-Liang,Zheng Zhi-An,Wang Shu-Yao,Xiao Hong-Wei

Publisher

Elsevier BV

Subject

Food Science

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5. The stability of gingerol and shogaol in aqueous solutions;Bhattarai;Journal of Pharmaceutical Sciences,2001

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