Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices-Reference-Cited by-同舟云学术

Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slices

Published:2022-11-28 Issue:1 Volume:88 Page:109-118
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Fengzhao¹²,Bi Jinfeng¹^ORCID,Lyu Jian¹,Wu Xinye¹,Xie Jin¹

Affiliation:

1. 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

2. College of Food Science Shenyang Agricultural University Shenyang China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16388

Reference43 articles.

1. Developments in osmotic dehydration technique for the preservation of fruits and vegetables

2. Barman N. &Badwaik L. S.(2016).Effect of ultrasound and centrifugal force on carambola (Averrhoa carambolaL.) slices during osmotic dehydration.Ultrasonics Sonochemistry.

3. Factors Influencing the Chemical Stability of Carotenoids in Foods

4. Effect of different sugars on the freezing characteristics of Kyoho grape

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