Effect of gradient concentration pre‐osmotic dehydration on keeping air‐dried apricot antioxidant activity and bioactive compounds-Reference-Cited by-同舟云学术

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Effect of gradient concentration pre‐osmotic dehydration on keeping air‐dried apricot antioxidant activity and bioactive compounds

Published:2022-05-09 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Feng Xinxin¹²³,Sun Jie²⁴,Liu Bangdi¹²⁴^ORCID,Zhou Xinqun²⁴,Jiang Lihua²³,Jiang Weibo²⁴^ORCID

Affiliation:

1. Academy of Agricultural Planning and Engineering Ministry of Agriculture and Rural Affairs Beijing PR China

2. Key Laboratory of Agro‐Products Primary Processing Ministry of Agriculture and Rural Affairs Beijing PR China

3. College of Life Science and Food Engineering Hebei University of Engineering Handan PR China

4. College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16688

Reference49 articles.

1. Effect of Temperature and Sucrose Concentration on the Retention of Polyphenol Compounds and Antioxidant Activity of Osmotically Dehydrated Bananas

2. Effects of carboxymethyl cellulose/pectin coating combined with ultrasound pretreatment before drying on quality of turmeric (Curcuma longa L.)

3. Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method

4. Application of a UV–vis detection-HPLC method for a rapid determination of lycopene and β-carotene in vegetables

Cited by 2 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. Unveiling the Influence of Osmotic Pretreatment on Dried Fruit Characteristics: A Meta-Analysis Approach;Preventive Nutrition and Food Science;2024-06-30

2. Inhibition of enzymatic browning in freeze-thawed apricot fruit by combined chlorogenic acid and osmotic dehydration treatments;LWT;2024-04

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