Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame-Reference-Cited by-同舟云学术

Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame

Published:2022-03 Issue: Volume:373 Page:131412
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

An Nan-nan,Sun Wei-hong,Li Bing-zheng,Wang Yong,Shang Nan,Lv Wei-qiao,Li Dong,Wang Li-jun

Funder

Foundation for Innovative Research Groups of the National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage;Benlloch-Tinoco;Food Chemistry,2015

4. Microwave food processing-A review;Chandrasekaran;Food Research International,2013

5. Effects of ultrasound-assisted thawing on the quality of edamames [Glycine max (L.) Merrill] frozen using different freezing methods;Cheng;Food Science and Biotechnology,2014

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