High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure-Reference-Cited by-同舟云学术

High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

Published:2019-02 Issue: Volume:96 Page:104-111
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Deng Li-Zhen,Pan Zhongli,Mujumdar A.S.,Zhao Jin-Hong,Zheng Zhi-An,Gao Zhen-Jiang,Xiao Hong-Wei^ORCID

Funder

National Basic Research Program of China

National Natural Science Foundation of China

Chinese Universities Scientific Fund

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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