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中文期刊(546167)
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期刊名称

innovative food science & emerging technologies(1)

关键词

red pepper; drying characteristics; cellular structure; pectin profile; water binding state; fractal dimension(1)

作者

Wang, Jun AND Pei, Yu-Peng AND Xiao, Hong-Wei AND Chen, Chang AND Yang, Xu-Hai AND An, Kejing(0)

机构

china agr univ, coll engn, pob 194, 17 qinghua donglu, beijing 100083, peoples r china(1)
guangdong acad agr sci, sericultural & agrifood res inst, guangzhou 510610, peoples r china(1)
northwest a&f univ, coll food sci & engn, yangling 712100, peoples r china(1)
shihezi univ, coll mech & elect engn, shihezi 832001, peoples r china(1)
univ guelph, dept food sci, 50 stone rd east, guelph, on n1g 5a7, canada(1)

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年份

2023(1)

科研产出

条件:

资源类型: 外文期刊

作者:Wang, Jun(精确检索)

作者:Pei, Yu-Peng(精确检索)

作者:Xiao, Hong-Wei(精确检索)

作者:Chen, Chang(精确检索)

作者:Yang, Xu-Hai(精确检索)

作者:An, Kejing(精确检索)

排序方式：

1High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state

作者： Wang, Jun; Pei, Yu-Peng; Xiao, Hong-Wei; Chen, Chang; Yang, Xu-Hai; An, Kejing; SCI

机构： Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China; China Agr Univ, Coll Engn, POB 194, 17 Qinghua Donglu, Beijing 100083, Peoples R China; Univ Guelph, Dept Food Sci, 50 Stone Rd East, Guelph, ON N1G 5A7, Canada; Shihezi Univ, Coll Mech & Elect Engn, Shihezi 832001, Peoples R China; Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou 510610, Peoples R China;

来源：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

关键词： Red pepper; Drying characteristics; Cellular structure; Pectin profile; Water binding state; Fractal dimension

年份：2023