Effects of ultrasound‐assisted blanching on the processing and quality parameters of freeze‐dried guava slices-Reference-Cited by-同舟云学术

Effects of ultrasound‐assisted blanching on the processing and quality parameters of freeze‐dried guava slices

Published:2019-11-14 Issue:12 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Alvarez Catalina¹^ORCID,Ospina Sebastian¹^ORCID,Orrego Carlos E.¹^ORCID

Affiliation:

1. Instituto de Biotecnología y Agroindustria, Departamento de Ingeniería QuímicaUniversidad Nacional de Colombia Sede Manizales Manizales Colombia

Funder

Departamento Administrativo de Ciencia, Tecnología e Innovación

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14288

Reference41 articles.

1. Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit;Ali M. A.;International Food Research Journal,2016

2. Influence of the Ultrasonic Power Applied on Freeze Drying Kinetics

3. Peroxidase and Polyphenoloxidase Activities in Papaya During Postharvest Ripening and After Freezing/Thawing

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Ultrasound processing for enhanced digestibility of plant proteins;Food Hydrocolloids;2024-10

2. The influence of pretreatments on the quality characteristics and in vitro biological activity of freeze-dried Thai Tom-Yum ingredients;Journal of Stored Products Research;2024-02

3. Applications of ultrasonication on food enzyme inactivation- recent review report (2017–2022);Ultrasonics Sonochemistry;2023-06

4. Encapsulation of Euterpe oleracea pulp by vacuum drying: Powder characterization and antioxidant stability;Journal of Food Engineering;2023-05

5. Ultrasound assisted microwave vacuum drying of persimmon fruit: Modeling by artificial neural network and optimization by genetic algorithm;Journal of Food Process Engineering;2023-03-16