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The effect of high humidity hot air impingement blanching on the changes in molecular and rheological characteristics of pectin fractions extracted from okra pods
Food Hydrocolloids
◽
10.1016/j.foodhyd.2021.107199
◽
2021
◽
pp. 107199
Author(s):
Sara Zielinska
◽
Justyna Cybulska
◽
Piotr Pieczywek
◽
Artur Zdunek
◽
Magdalena Kurzyna-Szklarek
◽
...
Keyword(s):
High Humidity
◽
Rheological Characteristics
◽
Hot Air
◽
Air Impingement
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Effects of High-humidity Hot Air impingement Steaming on Gastrodia elata: Steaming degree, Weight loss, Texture, Drying kinetics, Microstructure and Active Components
Food and Bioproducts Processing
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10.1016/j.fbp.2021.03.005
◽
2021
◽
Author(s):
Yong-Kang Xie
◽
Xing-Yi Li
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Yue Zhang
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Zhi-An Zheng
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Lu-Qi Huang
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...
Keyword(s):
Weight Loss
◽
Drying Kinetics
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High Humidity
◽
Active Components
◽
Gastrodia Elata
◽
Hot Air
◽
Air Impingement
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High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification
Food Chemistry
◽
10.1016/j.foodchem.2018.04.062
◽
2018
◽
Vol 261
◽
pp. 292-300
◽
Cited By ~ 21
Author(s):
Li-Zhen Deng
◽
A.S. Mujumdar
◽
Xu-Hai Yang
◽
Jun Wang
◽
Qian Zhang
◽
...
Keyword(s):
Cell Wall
◽
Drying Rate
◽
High Humidity
◽
Pectin Polysaccharides
◽
Hot Air
◽
Air Impingement
Download Full-text
Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)
Food Chemistry
◽
10.1016/j.foodchem.2016.09.200
◽
2017
◽
Vol 220
◽
pp. 145-152
◽
Cited By ~ 64
Author(s):
Jun Wang
◽
Xiao-Ming Fang
◽
A.S. Mujumdar
◽
Jing-Ya Qian
◽
Qian Zhang
◽
...
Keyword(s):
Capsicum Annuum
◽
Red Pepper
◽
High Humidity
◽
Capsicum Annuum L
◽
Hot Air
◽
Air Impingement
Download Full-text
High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape
Carbohydrate Polymers
◽
10.1016/j.carbpol.2018.04.023
◽
2018
◽
Vol 194
◽
pp. 9-17
◽
Cited By ~ 28
Author(s):
Jun Wang
◽
Arun S. Mujumdar
◽
Li-Zhen Deng
◽
Zhen-Jiang Gao
◽
Hong-Wei Xiao
◽
...
Keyword(s):
Cell Wall
◽
Water Status
◽
High Humidity
◽
Cell Wall Polysaccharides
◽
Hot Air
◽
Seedless Grape
◽
Air Impingement
Download Full-text
Effect of high-humidity hot air impingement blanching (HHAIB) and drying parameters on drying characteristics and quality of broccoli florets
Drying Technology
◽
10.1080/07373937.2018.1494185
◽
2019
◽
Vol 37
(10)
◽
pp. 1251-1264
◽
Cited By ~ 24
Author(s):
Zi-Liang Liu
◽
Jun-Wen Bai
◽
Wen-Xia Yang
◽
Jun Wang
◽
Li-Zhen Deng
◽
...
Keyword(s):
High Humidity
◽
Drying Characteristics
◽
Hot Air
◽
Air Impingement
Download Full-text
Effect of high-humidity hot air impingement blanching and pulsed vacuum drying on phytochemicals content, antioxidant capacity, rehydration kinetics and ultrastructure of Thompson seedless grape
Drying Technology
◽
10.1080/07373937.2020.1845721
◽
2020
◽
pp. 1-14
Author(s):
Jun Wang
◽
Hong-Wei Xiao
◽
Xiao-Ming Fang
◽
A. S. Mujumdar
◽
Sriram K. Vidyarthi
◽
...
Keyword(s):
Antioxidant Capacity
◽
Vacuum Drying
◽
High Humidity
◽
Thompson Seedless
◽
Hot Air
◽
Seedless Grape
◽
Air Impingement
Download Full-text
Novel High-Humidity Hot Air Impingement Blanching in Agricultural Products Processing
Food Processing Technologies
◽
10.1201/9781315372365-6
◽
2016
◽
pp. 77-91
Keyword(s):
Agricultural Products
◽
High Humidity
◽
Hot Air
◽
Air Impingement
Download Full-text
Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage
Food Chemistry
◽
10.1016/j.foodchem.2018.03.123
◽
2018
◽
Vol 259
◽
pp. 65-72
◽
Cited By ~ 34
Author(s):
Jun Wang
◽
Xu-Hai Yang
◽
Arun S. Mujumdar
◽
Xiao-Ming Fang
◽
Qian Zhang
◽
...
Keyword(s):
Ascorbic Acid
◽
Antioxidant Capacity
◽
Degradation Kinetics
◽
High Humidity
◽
Red Pigment
◽
Hot Air
◽
Air Impingement
◽
Red Peppers
◽
Kinetics Of
Download Full-text
High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper
Food Control
◽
10.1016/j.foodcont.2019.107050
◽
2020
◽
Vol 111
◽
pp. 107050
◽
Cited By ~ 11
Author(s):
Hui Wang
◽
Qian Zhang
◽
A.S. Mujumdar
◽
Xiao-Ming Fang
◽
Jun Wang
◽
...
Keyword(s):
Chili Pepper
◽
High Humidity
◽
Hot Air
◽
Air Impingement
Download Full-text
Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes
Innovative Food Science & Emerging Technologies
◽
10.1016/j.ifset.2013.08.011
◽
2013
◽
Vol 20
◽
pp. 230-237
◽
Cited By ~ 77
Author(s):
Jun-Wen Bai
◽
Da-Wen Sun
◽
Hong-Wei Xiao
◽
A.S. Mujumdar
◽
Zhen-Jiang Gao
Keyword(s):
Drying Kinetics
◽
High Humidity
◽
Hot Air
◽
Air Impingement
◽
Seedless Grapes
Download Full-text
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