Mechanistic understanding of the improved drying characteristics and quality attributes of lily (Lilium lancifolium Thunb.) by modified microstructure after pulsed electric field (PEF) pretreatment

Author:

Bao Gangcheng,Tian Ye,Wang Kunhua,Chang Zhengshi,Jiang Yonglei,Wang Jun

Funder

Northwest A and F University

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference43 articles.

1. Effect of pulsed electric field pretreatment on drying kinetics, color, and texture of parsnip and carrot;Alam;Journal of Food Science,2018

2. Pulsed electric field: A potential alternative towards a sustainable food processing;Arshad;Trends in Food Science & Technology,2021

3. Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance;Boateng;Critical Reviews in Food Science and Nutrition,2022

4. Trends in extracting Agro-byproducts’ phenolics using non-thermal technologies and their combinative effect: Mechanisms, potentials, drawbacks, and safety evaluation;Boateng;Food Chemistry,2024

5. Pulsed electric field technology in vegetable and fruit juice processing: A review;Brito;Food Research International,2024

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