Effects of pulsed electric fields pretreatment and drying method on drying characteristics and nutritive quality of blueberries-Reference-Cited by-同舟云学术

Effects of pulsed electric fields pretreatment and drying method on drying characteristics and nutritive quality of blueberries

Published:2017-03-17 Issue:6 Volume:41 Page:e13303
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Yu Yuanshan¹,Jin Tony Z.²^ORCID,Xiao Gengsheng¹

Affiliation:

1. Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing/Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences No.133; Yihenglu Guangzhou 510610 China

2. U.S. Department of Agriculture; Eastern Regional Research Center, Agricultural Research Service, 600 East Mermaid Lane; Wyndmoor Pennsylvania 19038

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13303/fullpdf

Reference39 articles.

1. Antioxidantproperties and in vitro α-amylase and α-glucosidase inhibitory properties of phenolicsconstituents from different varieties of Corchorus spp;Ademiluyi;Journal of Taibah University Medical Sciences,2015

2. Use of pulsed electric field pretreatment to improve dehydration characteristics of plant based foods;Ade-Omowaye;Trends in Food Science & Technology,2001

3. Comparative study of three drying methods: Freeze, hot air-assisted freeze and infrared-assisted freeze modes;Antal;Agronomy Research,2015

4. Impact of pulsed electric fields on the dehydration and physical properties of apple and potato slices;Arevalo;Drying Technology,2004

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