The dynamic changes in product attributes of shiitake mushroom pilei and stipes during dehydration by hot air drying
Author:
Affiliation:
1. National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
2. Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
Funder
National Natural Science Foundation of China
Department of Education of Liaoning Province
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15648
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4. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes
5. Formation of flavour compounds in the Maillard reaction
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