Vacuum-steam pulsed blanching: An emerging method to enhance texture softening, drying behavior and physicochemical properties of Cornus officinalis.

Zhang, An-An; Ha, Bu-Er; Chen, Chang; Xu, Ming-Qiang; Wang, Qing-Hui; Xie, Long; Zheng, Zhi-An; Zhang, Jing-Shou; Lv, Wei-Qiao; Xiao, Hong-Wei.

Zhang AA; College of Engineering, China Agricultural University, Beijing, China.
Ha BE; College of Engineering, China Agricultural University, Beijing, China.
Chen C; Department of Food Science, Cornell University, Geneva, New York, USA.
Xu MQ; Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, China.
Wang QH; Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, China.
Xie L; Beijing Academy of Agriculture and Forestry Sciences, Beijing, China.
Zheng ZA; College of Engineering, China Agricultural University, Beijing, China.
Zhang JS; College of Engineering, China Agricultural University, Beijing, China.
Lv WQ; College of Engineering, China Agricultural University, Beijing, China.
Xiao HW; College of Engineering, China Agricultural University, Beijing, China.