Effect of pulsed electric fields (PEF) on physico-chemical properties, β-carotene and antioxidant activity of air-dried apricots-Reference-Cited by-同舟云学术

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Effect of pulsed electric fields (PEF) on physico-chemical properties, β-carotene and antioxidant activity of air-dried apricots

Published:2019-09 Issue: Volume:291 Page:253-262
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Wenshu,Feng Zuoshan,Aila Reheman,Hou Yakun,Carne Alan,Bekhit Alaa El-Din Ahmed

Funder

National Natural Science Foundation of China

Chinese Academy of Sciences

China Scholarship Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Air drying characteristics of apricots;Abdelhaq;Journal of Food Science,1987

2. Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods;Ade-Omowaye;Trends in Food Science and Technology,2001

3. Kinetics of osmotic dehydration of red bell peppers as influenced by pulsed electric field pretreatment;Ade-Omowaye;Food Research International,2003

4. Effects of microwave and hot-air drying methods on colour, β-carotene and radical scavenging activity of apricots;Albanese;International Journal of Food Science and Technology,2013

5. Physico-chemical characteristics of apricot (Prunus armeniaca L.) grown in northern areas of Pakistan;Ali;Scientia Horticulturae,2011

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1. Mechanistic understanding of the improved drying characteristics and quality attributes of lily (Lilium lancifolium Thunb.) by modified microstructure after pulsed electric field (PEF) pretreatment;Food Research International;2024-08

2. Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze− and Air−Dried New Zealand Apricots;Foods;2024-06-04

3. Effects of PEF pretreatment, combined with different drying methods, on the physicochemical properties, bioactive components, antioxidant potential as well as structural and thermal properties of dried yams;Drying Technology;2024-04-13

4. Characterization of the Structure and Physicochemical Properties of Soluble Dietary Fiber from Peanut Shells Prepared by Pulsed Electric Fields with Three-Phase Partitioning;Molecules;2024-04-03

5. Promoting the Aging Process and Enhancing the Production of Antioxidant Components of Garlic through Pulsed Electric Field Treatments;Antioxidants;2024-03-19

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