High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state-Reference-Cited by-同舟云学术

High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state

Published:2023-01 Issue: Volume:83 Page:103246
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Wang Jun,Pei Yu-Peng,Chen Chang,Yang Xu-Hai,An Kejing,Xiao Hong-Wei

Funder

Northwest A and F University

National Natural Science Foundation of China

China Agricultural University

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference47 articles.

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3. Cellulose extraction from orange peel using sulfite digestion reagents;Bicu;Bioresource Technology,2011

4. Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes;Bordoloi;Food Chemistry,2012

5. In situ imaging highlights local structural changes during heating: The case of meat;Bouhrara;Journal of Agricultural and Food Chemistry,2012

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