Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra‐micro‐crushing combined with hot air and freeze drying-Reference-Cited by-同舟云学术

Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra‐micro‐crushing combined with hot air and freeze drying

Published:2021-02-05 Issue:4 Volume:9 Page:1870-1880
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Zhou Wei¹²^ORCID,Cao Xiaohuang¹³^ORCID,Islam Md. Nahidul⁴^ORCID,Zheng Huiting⁵,Li Jihua¹²^ORCID,Liu Fei¹²,Cao Yupo¹²,Dai Yaping¹²

Affiliation:

1. Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs Agricultural Products Processing Research InstituteChinese Academy of Tropical Agricultural Sciences Zhanjiang China

2. Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables Zhanjiang China

3. College of Chemistry and Food Yulin Normal University Yulin China

4. Department of Agro‐Processing Bangabandhu Sheikh Mujibur Rahman Agricultural University Ghazipur1706Bangladesh

5. School of Chemistry and Chemical Engineering Lingnan Normal University Zhanjiang China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2138

Reference33 articles.

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3. Biochemical and biological study of biscuit fortified with apple powder;Alsuhaibani A. M.;Middle East Journal of Agriculture Research,2015

4. Dissolving process of bamboo powder analyzed by FT-IR spectroscopy

5. Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage

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