Effects of gum-based coatings combined with ultrasonic pretreatment before drying on quality of sour cherries-Reference-Cited by-同舟云学术

Effects of gum-based coatings combined with ultrasonic pretreatment before drying on quality of sour cherries

Published:2023-11 Issue: Volume:100 Page:106633
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Salehi Fakhreddin^ORCID,Inanloodoghouz Moein

Publisher

Elsevier BV

Subject

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

Reference40 articles.

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2. Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates;Salehi;J. Food Meas. Charact.,2020

3. Optimization of frozen sour cherries vacuum drying process;Šumić;Food Chem.,2013

4. Influence of pretreatment solution on the drying of sour cherry;Doymaz;J. Food Eng.,2007

5. Chemical composition and antifungal potential of apricot, sour cherry, and cherry tree bio-products (resins) against food-borne molds;Tomar;Food Biosci.,2022

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