Effects of combined infrared and steam blanching on enzyme inactivation and product quality of Chrysanthemum indicum L. flower-Reference-Cited by-同舟云学术

Effects of combined infrared and steam blanching on enzyme inactivation and product quality of Chrysanthemum indicum L. flower

Published:2019-07-24 Issue:10 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Li Yuan‐Hui¹^ORCID,Wu Zhen‐Feng¹,Wang Xue‐Cheng¹,Yu Fen¹,Yang Ming¹

Affiliation:

1. Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education Jiangxi University of Traditional Chinese Medicine Nanchang 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.14119

Reference48 articles.

1. Assessment of a solar-assisted infrared timber drying system

2. The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments

3. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

4. Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)

5. Low-cost drying methods for developing countries

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