Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying
- 1 January 2020
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 303, 125386
Abstract
No abstract availableKeywords
Funding Information
- National Key Research and Development Plan (2017YFD0400900, 2017YFD0400904)
This publication has 36 references indexed in Scilit:
- Antioxidant activity and antiproliferative action of methanol extracts of 4 different colored bell peppers (Capsicum annuum l.)Food Science and Biotechnology, 2012
- Mass transfer evaluation of ultrasonic osmotic dehydration of cherry tomatoes in sucrose and salt solutionsInternational Journal of Food Science and Technology, 2012
- Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulpsJournal of the Science of Food and Agriculture, 2011
- Enhanced antioxidant and antityrosinase activities of longan fruit pericarp by ultra-high-pressure-assisted extractionJournal of Pharmaceutical and Biomedical Analysis, 2010
- High hydrostatic pressure increased stability and activity of immobilized lipase in hexaneEnzyme and Microbial Technology, 2009
- Does high pressure processing influence nutritional aspects of plant based food systems?Trends in Food Science & Technology, 2008
- Use of Ultrasound as Pretreatment for Dehydration of MelonsDrying Technology, 2007
- Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydrationJournal of Food Engineering, 2000
- High‐Pressure and Freezing Pretreatment Effects on Drying, Rehydration, Texture and Color of Green Beans, Carrots and PotatoesJournal of Food Science, 1994
- Cellular permeabilization of cultured plant tissues by high electric field pulses or ultra high pressure for the recovery of secondary metabolitesFood Biotechnology, 1993