Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk-Reference-Cited by-同舟云学术

Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk

Published:2020-11-18 Issue:7 Volume:101 Page:2809-2817
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhou Cunshan¹²^ORCID,Wang Zezhi¹,Wang Xule¹,Yagoub Abu EA³,Ma Haile¹,Sun Yanhui²,Yu Xiaojie¹

Affiliation:

1. School of Food and Biological Engineering Jiangsu University Zhenjiang People's Republic of China

2. School of Biological and Food Engineering Chuzhou University Chuzhou People's Republic of China

3. Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10910

Reference37 articles.

1. Allium Vegetables and Risk of Prostate Cancer: A Population-Based Study

2. Infrared drying of strawberry

3. Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices

4. Influence of ultrasound application on both the osmotic pretreatment and subsequent convective drying of pineapple (Ananas comosus)

5. Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils

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