Radio frequency heating of green peas ( Pisum sativum L.): The improvement of heating uniformity and its dry blanching effect
Author:
Affiliation:
1. College of Food Science and Engineering Northwest A&F University Yangling China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16010
Reference38 articles.
1. Computer simulation analyses to improve radio frequency (RF) heating uniformity in dried fruits for insect control
2. The Impact of Blanching and High-Pressure Pretreatments on Oil Uptake of Fried Potato Slices
3. Lipoxygenases – Structure and reaction mechanism
4. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage
5. Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt
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. Development of packaging films based on UiO-66 MOF loaded melatonin with antioxidation functions for spinach preservation;Food Chemistry;2024-05
2. Radio frequency puffing of purple sweet potato nutritious snacks;Journal of Food Engineering;2024-04
3. Infrared radiation blanching–inhibited browning and extended shelf life of pecan kernels;Journal of Food Science;2023-02-16
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