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Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation.
An, Nan-Nan; Lv, Wei-Qiao; Li, Dong; Wang, Li-Jun; Wang, Yong.
Afiliação
  • An NN; College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
  • Lv WQ; College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
  • Li D; College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China. Electronic address: dongli@cau.edu.cn.
  • Wang LJ; College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China. Electronic address: wlj@cau.edu.cn.
  • Wang Y; School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia.
Food Chem ; 398: 133925, 2023 Jan 01.
Article em En | MEDLINE | ID: mdl-35987004
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Curcuma / Micro-Ondas Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Curcuma / Micro-Ondas Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido