Impact of ultrasound combined with ultrahigh pressure pretreatments on color, moisture characteristic, tissue structure, and sensory quality of freeze‐dried strawberry slices-Reference-Cited by-同舟云学术

Impact of ultrasound combined with ultrahigh pressure pretreatments on color, moisture characteristic, tissue structure, and sensory quality of freeze‐dried strawberry slices

Published:2021-02-02 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Zhang Lihui¹²^ORCID,Qiao Yu¹,Wang Chao²,Liao Li¹,Shi Defang¹,An Kejing³,Hu Jianzhong²

Affiliation:

1. Institute for Farm Products Processing and Nuclear‐Agricultural Technology Hubei Academy of Agricultural Science Wuhan PR China

2. Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology Hubei Provincial Cooperative Innovation Center of Industrial Fermentation Hubei University of Technology Wuhan PR China

3. Sericulture and Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing Guangzhou PR China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15200

Reference44 articles.

1. Effects of high hydrostatic pressure or high intensity electrical field pulse pre-treatment on dehydration characteristics of red paprika

2. Comparison of Water Blanching and High Hydrostatic Pressure Effects on Drying Kinetics and Quality of Potato

3. Air dehydration of strawberries: Effects of blanching and osmotic pretreatments on the kinetics of moisture transport

4. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

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