Effect of hot-air oven dehydration process on water dynamics and microstructure of apple (Fuji) cultivar slices assessed by LF-NMR and MRI
Author:
Affiliation:
1. National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China;
2. Engineering Research Center of Seafood of Ministry of Education of China, Dalian, China
Funder
National Key Research and Development Program of China
National Key Scientific Instrument and Equipment Development Project of China
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1547312
Reference48 articles.
1. Microwave Freeze Drying of Apple Slices Based on the Dielectric Properties
2. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure
3. Drying of Fruits and Vegetables: Retention of Nutritional/Functional Quality
4. Cellular water distribution, transport, and its investigation methods for plant-based food material
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