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High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

Article ID Journal Published Year Pages File Type
10144913 Food Control 2019 35 Pages PDF
Keywords
Low-field NMRBlanchingDryingApricotUltrastructureAntioxidant capacity
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure
Authors
Li-Zhen Deng, Zhongli Pan, A.S. Mujumdar, Jin-Hong Zhao, Zhi-An Zheng, Zhen-Jiang Gao, Hong-Wei Xiao,
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Journal
Food Control
Journal: Food Control
Related Categories
Low-field NMR
Blanching
Drying
Apricot
Ultrastructure
Antioxidant capacity
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