Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices-Reference-Cited by-同舟云学术

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Published:2019-03-20 Issue:5 Volume:43 Page:e12832
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Osae Richard¹^ORCID,Zhou Cunshan¹²,Xu Baoguo¹,Tchabo William¹,Tahir Haroon Elrasheid¹,Mustapha Abdullateef Taiye¹,Ma Haile¹²

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang PR China

2. Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture Jiangsu University Zhenjiang PR China

Funder

Natural Science Foundation of Jiangsu Province

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.12832

Reference62 articles.

1. Thermosonication as a potential quality enhancement technique of apple juice

2. Effect of sonication on anthocyanins, total phenolic content, and antioxidant capacity of pomegranate juices;Alighourchi H.;International Food Research Journal,2013

3. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry

4. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

5. Effects of Ascorbic Acid on Peroxidase and Polyphenoloxidase Activities in Fresh-Cut Cantaloupe Melon

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