Effect of ultrasound‐ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying-Reference-Cited by-同舟云学术

Effect of ultrasound‐ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying

Published:2019-12-20 Issue:2 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Amanor‐Atiemoh Robert¹^ORCID,Zhou Cunshan¹²³,Abdullaleef Taiye Mustapha¹,Sarpong Frederick⁴^ORCID,Wahia Hafida¹,Amoa‐Owusu Abigail⁵,Ma Haile¹,Chen Li³

Affiliation:

1. School of Food and Biological EngineeringJiangsu University Zhenjiang China

2. School of Biological and Food EngineeringChuzhou University Chuzhou China

3. Jiangsu Marine Resources Development Research Institute Lianyungang China

4. Council for Scientific and Industrial Research (CSIR)Oil Palm Research Institute, Value Addition Division Kusi Ghana

5. Council for Scientific and Industrial Research (CSIR)Crop Research Institute Kumasi Ghana

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13347

Reference63 articles.

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4. AOAC. (1990).Association of Official Analytical Chemist (AOAC): Official Methods of Analysis (Volume 15).

5. Bai J.(2014).Drying kinetics and anti‐browning mechanism of Thompson seedless grapes. (Doctoral Desertation). China Agricultultrual University Beijiing.

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