Effects of combined infrared and hot‐air drying on ginsenosides and sensory properties of ginseng root slices ( Panax ginseng Meyer )
Author:
Affiliation:
1. School of Mechanical Engineering Jiangnan University Wuxi China
2. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14312
Reference48 articles.
1. Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method
2. Sugar compositional determination of polysaccharides from Dunaliella salina by modified RP-HPLC method of precolumn derivatization with 1-phenyl-3-methyl-5-pyrazolone
3. Improvement in Storage Stability of Infrared-Dried Rough Rice
4. Effect of Infrared and Conventional Drying Methods on Physicochemical Characteristics of Stored White Rice
5. Drying and Rehydration Behaviors of Convection Drying of Green Peas
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