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Volumn 70, Issue , 2015, Pages 828-832
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Impact of power ultrasound on the quality of fruits and vegetables during dehydration
a a b c d a |
Author keywords
carrot; high intensity ultrasound; Maillard reaction; quality; strawberry; Vitamin C
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Indexed keywords
CHEMICAL REACTIONS;
ENZYMES;
FRUITS;
GLYCOSYLATION;
IMAGE QUALITY;
INDICATORS (CHEMICAL);
LEACHING;
TEMPERATURE;
THERMAL PROCESSING (FOODS);
ULTRASONICS;
VEGETABLES;
CARROT;
HIGH INTENSITY ULTRASOUNDS;
MAILLARD REACTION;
STRAWBERRY;
VITAMIN C;
DRYING;
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EID: 84948695162
PISSN: 18753884
EISSN: 18753892
Source Type: Conference Proceeding
DOI: 10.1016/j.phpro.2015.08.169 Document Type: Conference Paper |
Times cited : (22)
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References (18)
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