Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables-Reference-Cited by-同舟云学术

Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables

Published:2021-06 Issue: Volume:112 Page:137-148
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Bassey Edidiong Joseph^ORCID,Cheng Jun-Hu,Sun Da-Wen^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference103 articles.

1. A comprehensive review on infrared heating applications in food processing;Aboud;Molecules,2019

2. Effects of gum Arabic edible coatings and sun-drying on the storage life and quality of raw and blanched tomato slices;Adiamo;Journal of Culinary Science & Technology,2019

3. Edible coatings and antimicrobial nanoemulsions for enhancing shelf life and reducing foodborne pathogens of fruits and vegetables: A review;Al-Tayyar;Sustainable Materials and Technologies,2020

4. Effect of pulsed electric field pretreatment on drying kinetics, color, and texture of parsnip and carrot;Alam;Journal of Food Science,2018

5. The impact of pulsed electric fields on quality parameters of freeze‐dried red beets and pineapples;Ammelt;International Journal of Food Science and Technology,2020

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