Quality improvement of freeze‐dried carrots as affected by sugar‐osmotic and hot‐air pre‐treatments-Reference-Cited by-同舟云学术

Quality improvement of freeze‐dried carrots as affected by sugar‐osmotic and hot‐air pre‐treatments

Published:2022-06-27 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Lyu Ying¹²,Bi Jinfeng¹²^ORCID,Chen Qinqin²,Wu Xinye²,Li Xuan²^ORCID,Qiao Yening²

Affiliation:

1. Department of Food Science Shenyang Agricultural University Shenyang China

2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16819

Reference46 articles.

1. The Effect of Mannitol Crystallization in Mannitol–Sucrose systems on LDH Stability during Freeze-Drying

2. Thermal and non-thermal processing affect Maillard reaction products, flavor, and phytochemical profiles of Ginkgo biloba seed

3. Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes

4. Quality assessment and variety classification of seed‐used pumpkin by‐products: Potential values to deep processing

5. Effect of pre-treatment conditions on content and activity of water and colour of freeze-dried pumpkin

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1. Effect of freeze drying, oven drying and their combinations on energy conservation and quality of carrot slices;Acta Horticulturae;2024-02

2. Recent Progress and Application of Freeze Dryers for Agricultural Product Drying;ChemBioEng Reviews;2023-08-09