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

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

Published:2021-12 Issue: Volume:74 Page:102801
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

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.

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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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