Correlation of mechanical properties of peach slices with cell wall polysaccharides and cell morphology during hot air predrying-Reference-Cited by-同舟云学术

Correlation of mechanical properties of peach slices with cell wall polysaccharides and cell morphology during hot air predrying

Published:2019-11-24 Issue:2 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Wang Haiou¹^ORCID,Liu Chunju²,Xue Youlin³,Li Dajing²

Affiliation:

1. School of Food Science Nanjing Xiaozhuang University Nanjing P.R. China

2. Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing P.R. China

3. College of Light Industry Liaoning University Shenyang P.R. China

Funder

The National Natural Science Foundations of China

the National Key R&D Program of China

the Special Fund for Agro-scientific Research in the Public Interest, Ministry of Agriculture

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14319

Reference40 articles.

1. Effect of air-dehydration pretreatment before freezing on the electrical impedance characteristics and texture of carrots

2. Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure

3. Shrinkage and porosity effects on heat and mass transfer during potato drying

4. Effect of hot‐air drying on cell structure of fruit and vegetable parenchyma;Chang J.;Transactions of the Chinese Society of Agricultural Engineering,2012

5. Automatic measurement of pores and porosity in pork ham and their correlations with processing time, water content and texture

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