Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS)-Reference-Cited by-同舟云学术

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS)

Published:2020-03-15 Issue:7 Volume:100 Page:3087-3098
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Ge Shuai¹,Chen Yuyu¹,Ding Shenghua²^ORCID,Zhou Hui¹,Jiang Liwen¹,Yi Youjin¹,Deng Fangming¹,Wang Rongrong¹^ORCID

Affiliation:

1. College of Food Science and TechnologyHunan Agricultural University Changsha China

2. Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural Sciences Changsha China

Funder

National Natural Science Foundation of China

Hunan Provincial Natural Science Foundation

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10341

Reference50 articles.

1. FAO. (2017). Availablehttp://www.fao.org/faostat/en/#data/QC. [August 2019]

2. Response to organic cultivation of heirloom Capsicum peppers: Variation in the level of bioactive compounds and effect of ripening

3. Effect of high-humidity hot air impingement blanching (HHAIB) and drying parameters on drying characteristics and quality of broccoli florets

4. Study of the Drying Kinetics of Green Bell Pepper and Chemical Characterization

5. Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)

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