DRYING CHARACTERISTICS AND QUALITY OF PEAR UNDER HYBRID DRYING (MID-INFRARED-FREEZE DRYING)-Reference-Cited by-同舟云学术

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DRYING CHARACTERISTICS AND QUALITY OF PEAR UNDER HYBRID DRYING (MID-INFRARED-FREEZE DRYING)

Published:2017 Issue:31 Volume: Page:33-44
ISSN:0864-7410
Container-title:Hungarian Agricultural Engineering
language:
Short-container-title:HAE

Author:

Antal T.

Publisher

Hungarian Agricultural Engineering

Subject

General Medicine,General Chemistry

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities;Foods;2023-09-15

2. Influence of Infrared Drying on Some Quality Properties of Nashi Pear (Pyrus pyrifolia) Slices;Erwerbs-Obstbau;2022-12-06

3. Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations;Food Reviews International;2021-01-27

4. Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices;Journal of Food Science and Technology;2020-01-25

5. Desorption isotherms and isosteric heat of anaerobic fermentation residues;Chinese Journal of Chemical Engineering;2019-10

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