Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger ( Zingiber officinale Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles-Reference-Cited by-同舟云学术

Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger ( Zingiber officinale Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles

Published:2019-06-28 Issue:8 Volume:7 Page:2537-2545
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

An Kejing¹,Tang Daobang¹,Wu Jijun¹,Fu Manqin¹,Wen Jing¹,Xiao Gengsheng¹,Xu Yujuan¹^ORCID

Affiliation:

1. Sericulture and Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing Guangzhou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1103

Reference44 articles.

1. Response surface optimisation of osmotic dehydration of Chinese ginger (Zingiber officinale Roscoe) slices

2. Effect of Osmotic Dehydration with Pulsed Vacuum on Hot-Air Drying Kinetics and Quality Attributes of Cherry Tomatoes

3. Applications of ultrasound in analysis, processing and quality control of food: A review

4. Polyphenol oxidase, total phenolics and ascorbic acid changes during storage of minimally processed ‘California Wonder’ and ‘Quadrato d'Asti’ sweet peppers

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