High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification-Reference-Cited by-同舟云学术

High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification

Published:2018-09 Issue: Volume:261 Page:292-300
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Deng Li-Zhen,Mujumdar A.S.,Yang Xu-Hai,Wang Jun,Zhang Qian,Zheng Zhi-An,Gao Zhen-Jiang,Xiao Hong-Wei

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes;Bai;Innovative Food Science and Emerging Technologies,2013

4. Ultrastructural changes in the cell walls of ripening apple and pear fruit;Ben-Arie;Plant Physiology,1979

5. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

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