Innovative superheated steam impingement blanching (SSIB) enhances drying rate and quality attributes of line pepper

Author:

Yang Xu-Hai,Zhang Qian,Wang Jun,Deng Li-Zhen,Kan Za

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Computer Science Applications,Agronomy and Crop Science,Animal Science and Zoology,Aquatic Science,Forestry

Reference46 articles.

1. Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.);Wang;Food Chem,2017

2. Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.). LWT-Food;Wang;Sci Technol,2017

3. Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian);Vega-Gálvez;Food Chem,2009

4. Effects of red pepper added to high-fat and high-carbohydrate meals on energy metabolism and substrate utilization in Japanese women;Yoshioka;Br J Nutr,1998

5. Chemoprotective properties of some pungent ingredients present in red pepper and ginger;Surh;Mutat Res/Fund Mol Mech Mutagenesis,1998

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