Effects of a <sub>w</sub> storage condition on quality deterioration of dried cabbages-Reference-Cited by-同舟云学术

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Effects of a _w storage condition on quality deterioration of dried cabbages

Published:2022-02-20 Issue:4 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Xie Minhao¹^ORCID,Pu Haoliang¹,Hu Qiuhui¹^ORCID,Su Anxiang¹^ORCID,Mariga Alfred Mugambi²,Li Xiuting³,Yang Wenjian¹

Affiliation:

1. Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, and College of Food Science and Engineering Nanjing University of Finance and Economics Nanjing China

2. School of Agriculture and Food Science Meru University of Science Technology Meru Kenya

3. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China

Funder

National Key Research and Development Program of China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16466

Reference44 articles.

1. Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs

2. Energy and quality aspects during combined FIR-convection drying of barley

3. Bacteriocins of lactic acid bacteria: extending the family

4. Food Spoilage-Associated Leuconostoc, Lactococcus, and Lactobacillus Species Display Different Survival Strategies in Response to Competition

5. Low–Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens

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