Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop-assisted hot-air drying (AD-DIC)
Author:
Affiliation:
1. Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
2. Department of Food Science; Shenyang Agricultural University; Shenyang 110866 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8070/fullpdf
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4. Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices;Vega-Gálvez;Food Chem,2012
5. Combined drying of apple cubes by using of heat pump, vacuum-microwave, and intermittent techniques;Chong;Food Bioprocess Technol,2014
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