Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM)-Reference-Cited by-同舟云学术

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Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM)

Published:2021-07 Issue:8 Volume:9 Page:4568-4577
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

Liu Jing¹^ORCID,Li Xiangli¹^ORCID,Yang Yanmin²,Wei Haixiang¹,Xue Liping¹,Zhao Min¹,Cai Jinxiu³

Affiliation:

1. Jining Engineering and Technology Research Center for Special Agricultural Products High Value Processing Jining University Qufu China

2. College of Food Science and Engineering Shandong Agricultural University Tai’an China

3. Department of Food Science and Technology Shanghai Ocean University Shanghai China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2444

Reference42 articles.

1. Anthocyanins Contents, Profiles, and Color Characteristics of Red Cabbage Extracts from Different Cultivars and Maturity Stages

2. Application of microencapsulated anthocyanin extracted from purple cabbage in fermented milk drinks

3. Effects of hot-air and hybrid hot air-microwave drying on drying kinetics and textural quality of nectarine slices

4. Rehydration of osmotically pre-treated apple cubes dried by hot air, microwave, and freeze-drying

5. Antioxidative activity and health benefits of anthocyanin-rich fruit juice in healthy volunteers

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1. Study on the characteristics and kinetics of microwave hot air combined drying of peanut pods;Case Studies in Thermal Engineering;2024-08

2. Optimization of Processing Parameters for Continuous Microwave Drying of Crab Apple Slices via Response Surface Methodology;Foods;2024-06-29

3. Optimization of Process Parameters for Microwave Drying of Yellow- and Purple-Fleshed Potatoes;Potato Research;2024-05-08

4. Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention;Foods;2024-03-08

5. Convective Hot Air Drying of Red Cabbage (Brassica oleracea var. Capitata Rubra): Mathematical Modeling, Energy Consumption and Microstructure;Processes;2024-02-29

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