Applications of water blanching, surface contacting ultrasound-assisted air drying, and their combination for dehydration of white cabbage: Drying mechanism, bioactive profile, color and rehydration property-Reference-Cited by-同舟云学术

Applications of water blanching, surface contacting ultrasound-assisted air drying, and their combination for dehydration of white cabbage: Drying mechanism, bioactive profile, color and rehydration property

Published:2019-05 Issue: Volume:53 Page:192-201
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Tao Yang^ORCID,Han Mengfan,Gao Xiaoge,Han Yongbin,Show Pau-Loke,Liu Chunquan,Ye Xiaosong,Xie Guangjie

Funder

Jiangsu Agricultural Science and Technology Innovation Fund

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference46 articles.

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2. Influence of postharvest UV-B treatment and fermentation on secondary plant compounds in white cabbage leaves;Harbaum-Piayda;Food Chem.,2016

3. Viability of sublethally injured coliform bacteria on fresh-cut cabbage stored in high CO2 atmospheres following rinsing with electrolyzed water;Izumi;Int. J. Food Microbiol.,2018

4. Influence of fermentation on glucosinolates and glucobrassicin degradation products in sauerkraut;Palani;Food Chem.,2016

5. Comparative evaluation of physical properties and volatiles profile of cabbages subjected to hot air and freeze drying;Rajkumar;LWT-Food Sci. Technol.,2017

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