Electromagnetic fields assisted blanching—Effect on the dielectric and physicochemical properties of cabbage
Author:
Affiliation:
1. School of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
2. School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu China
Funder
National Key R&D Program of China
Northern of Jiangsu Province special project of China
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13294
Reference50 articles.
1. A novel vacuum frying technology of apple slices combined with ultrasound and microwave
2. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage
3. Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo)
4. A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distribution
5. Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices
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