High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper-Reference-Cited by-同舟云学术

High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper

Published:2020-05 Issue: Volume:111 Page:107050
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Wang Hui,Zhang Qian,Mujumdar A.S.,Fang Xiao-Ming,Wang Jun,Pei Yu-Peng,Wu Wei,Zielinska Magdalena^ORCID,Xiao Hong-Wei^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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