High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification.
Food Chem
; 261: 292-300, 2018 Sep 30.
Article
em En
| MEDLINE
| ID: mdl-29739596
Palavras-chave
Acetone (PubChem CID: 180); Apricot; Atomic force microscopy; Ethanol (PubChem CID: 702); Galacturonic acid (PubChem CID: 439215); Hardness; Nanostructures; Pectin; Potassium acetate (PubChem CID: 517044); Sodium borohydride (PubChem CID: 23673181); Sodium carbonate (PubChem CID: 10340); Sodium tetraborate decahydrate (PubChem CID: 124202488); Sulfuric acid (PubChem CID: 1118); Trans-1,2-Cyclohexylenedinitrotetraacetic acid hydrate (PubChem CID: 2723844); Transmission electron microscopy; m-Hydroxybiphenyl (PubChem CID: 11381)
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Parede Celular
/
Pectinas
/
Prunus armeniaca
/
Conservação de Alimentos
Tipo de estudo:
Evaluation_studies
Idioma:
En
Ano de publicação:
2018
Tipo de documento:
Article