Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state

WANG, Hui; Karim, M.A.; Vidyarthi, Sriram K.; Xie, Long Chang; Liu, Zi-Liang; Gao, Lei; Zhang, Jing-Shou; Xiao, Hong-Wei

doi:10.1016/j.ifset.2021.102801

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Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state

Author(s): Hui Wang , M.A. Karim , Sriram K. Vidyarthi , Long Xie , Zi-Liang Liu , Lei Gao , Jing-Shou Zhang , Hong-Wei Xiao

Publication date Created: December 2021

Publication date (Print): December 2021

Journal: Innovative Food Science & Emerging Technologies

Publisher: Elsevier BV

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Most cited references 46

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Colorimetric Method for Determination of Sugars and Related Substances

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New method for quantitative determination of uronic acids.

N Blumenkrantz, G Asboe-Hansen (1973)

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Enzymatic browning reactions in apple and apple products.

C Forget, J-C Nicolas, P Goupy … (1993)

This review examines the parameters of enzymatic browning in apple and apple products that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and peroxidases), both qualitatively and quantitatively. Then the relationships between intensity of browning and the browning parameters are discussed, including a paragraph on the methods used for browning evaluation. Finally, the different methods for the control of browning are presented.

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Journal

Title: Innovative Food Science & Emerging Technologies

Abbreviated Title: Innovative Food Science & Emerging Technologies

Publisher: Elsevier BV

ISSN (Print): 14668564

Publication date Created: December 2021

Publication date (Print): December 2021

Volume: 74

Page: 102801

Article

DOI: 10.1016/j.ifset.2021.102801

SO-VID: 9d69dc03-a1af-412e-9dd4-b4077d0df5eb

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https://www.elsevier.com/tdm/userlicense/1.0/

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