Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)-Reference-Cited by-同舟云学术

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Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

Published:2017-04 Issue: Volume:220 Page:145-152
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Jun,Fang Xiao-Ming,Mujumdar A.S.,Qian Jing-Ya,Zhang Qian,Yang Xu-Hai,Liu Yan-Hong,Gao Zhen-Jiang,Xiao Hong-Wei

Funder

National Natural Science Foundation of China

National Science & Technology Pillar Program

Agricultural Scientific and Technological

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure;An;Food Chemistry,2016

2. Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content;Arslan;Food and Bioproducts Processing,2011

3. Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching;Bai;International Journal of Food Science & Technology,2013

4. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes;Bai;Innovative Food Science and Emerging Technologies,2013

5. Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.);Castro;LWT-Food Science and Technology,2011

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4. Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition;Food Chemistry;2024-10

5. Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Capsicum annuum var. conoides) during various thermal drying durations;Food Chemistry: X;2024-10

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