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High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification.
Deng, Li-Zhen; Mujumdar, A S; Yang, Xu-Hai; Wang, Jun; Zhang, Qian; Zheng, Zhi-An; Gao, Zhen-Jiang; Xiao, Hong-Wei.
Afiliação
  • Deng LZ; College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
  • Mujumdar AS; Department of Bioresource Engineering, MacDonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada.
  • Yang XH; College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832001, China.
  • Wang J; College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
  • Zhang Q; College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832001, China.
  • Zheng ZA; College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
  • Gao ZJ; College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
  • Xiao HW; College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China. Electronic address: xhwcaugxy@163.com.
Food Chem ; 261: 292-300, 2018 Sep 30.
Article em En | MEDLINE | ID: mdl-29739596
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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
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

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