Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state

Author:

Wang Hui,Karim M.A.,Vidyarthi Sriram K.,Xie Long,Liu Zi-Liang,Gao Lei,Zhang Jing-Shou,Xiao Hong-Wei

Funder

National Natural Science Foundation of China

China Agricultural University

Xinjiang Production and Construction Corps

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference46 articles.

1. Effects of instant controlled pressure drop (DIC) drying on the texture and tissue morphology of fruits and vegetables;Ali;International Journal of Food Engineering,2018

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3. Influence of processing on the pectin structure–function relationship in broccoli purée;Christiaens;Innovative Food Science & Emerging Technologies,2012

4. The self-assembled network and physiological degradation of pectins in carrot cell walls;Cybulska;Food Hydrocolloids,2015

5. Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue;De Roeck;Food Chemistry,2008

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