Effect of Drying Methods on the Structural Characteristics and Antioxidant Stress Potential of Pumpkin Polysaccharides-Reference-Cited by-同舟云学术

Effect of Drying Methods on the Structural Characteristics and Antioxidant Stress Potential of Pumpkin Polysaccharides

Published:2024-02-05 Issue: Volume: Page:
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Zuo Siying¹^ORCID,Ge Hailiang¹,Li Zengqi¹,Wang Shang¹,Yang Kelei¹,Yuan Jiankun¹^ORCID,Yang Yiwei¹,Jiang Wen¹,Zhang Yongjun²

Affiliation:

1. College of Life Sciences, China Jiliang University, Hangzhou, Zhejiang Province 310018, China

2. College of Life Sciences, Key Laboratory of Specialty Agri-product Quality and Hazard Controlling Technology of Zhejiang Province, China Jiliang University, Hangzhou, Zhejiang Province 310018, China

Funder

Science and Technology Program of Zhejiang Province

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00500

Reference45 articles.

1. Solution properties of a heteropolysaccharide extracted from pumpkin ( Cucurbita pepo , lady godiva)

2. Liu, Y. Study on the Postharvest Physiology and Storage Characteristic of Seedused Pumpkin. Master’s Thesis, Northwest Sci-Tech University of Agriculture ang Forestry, 2003.

3. Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices

4. Sensory qualities, aroma components, and bioactive compounds of Anoectochilus roxburghii (Wall.) Lindl. as affected by different drying methods

5. Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra