Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree

Published:2021-12-05 Issue:2 Volume:57 Page:1061-1073
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Li Wenhui¹²^ORCID,Wang Hantao³,Yang DanLu²,Liu Jianhua¹,Wu Jinhong²^ORCID,Ge Yu⁴

Affiliation:

1. International Faculty of Applied Technology Yibin University Yibin Sichuan 644000 China

2. Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China

3. School of Marine Sciences Ningbo University Ningbo 315211 China

4. Shanghai Institute of Quality Inspection and Technical Research Shanghai 200233 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15469

Reference34 articles.

1. Biochemical and nutritional characterization of dragon fruit (Hylocereus species)

2. Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders – effect of drying temperature and sample structure

3. An efficient transient transformation system for gene function studies in pumpkin (Cucurbita moschata D.)

4. Color degradation kinetics of pineapple puree during thermal processing

5. Preservation of frozen yeast cells by trehalose

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analysis of carbohydrates and glycoconjugates by matrix‐assisted laser desorption/ionization mass spectrometry: An update for 2021–2022;Mass Spectrometry Reviews;2024-06-24

2. Pectic oligosaccharides: enzymatic preparation, structure, bioactivities and application;Critical Reviews in Food Science and Nutrition;2024-03-13

3. Observation and Measurement of Ice Morphology in Foods: A Review;Foods;2023-10-31

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3