Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure-Reference-Cited by-同舟云学术

Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

Published:2021-02 Issue: Volume:338 Page:127799
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Hui,Fang Xiao-Ming,Sutar Parag Prakash^ORCID,Meng Jian-Sheng,Wang Jun,Yu Xian-Long,Xiao Hong-Wei^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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5. Control of minimally processed carrot (Daucus carotova) surface discoloration caused by abrasion peeling;Bolin;Journal of Food Science,1991

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