Postharvest Ultrasound-Assisted Freeze-Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii )-Reference-Cited by-同舟云学术

Postharvest Ultrasound-Assisted Freeze-Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii )

Published:2018-03-10 Issue:4 Volume:83 Page:966-974
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chen Jin-Jin¹²^ORCID,Gong Peng-Fei¹³,Liu Yi-Lan⁴,Liu Bo-Yan¹³,Eggert Dawn²,Guo Yuan-Heng³,Zhao Ming-Xia¹,Zhao Qing-Sheng¹,Zhao Bing¹

Affiliation:

1. State Key Laboratory of Biochemical Engineering, Inst. of Process Engineering; Chinese Acad. of Sciences; Beijing 100190 China

2. Dept. of Food Science and Technology; Univ. of Nebraska-Lincoln; Lincoln N.E. 68588 U.S.A

3. Univ. of Chinese Acad. of Sciences; Beijing 100049 China

4. Dept. of Chemical and Biomolecular Engineering; Univ. of Nebraska-Lincoln; Lincoln N.E. 68588 U.S.A

Funder

National Natural Science Fund of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14083/fullpdf

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3. Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure;Ando;LWT - Food Science and Technology,2016

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