Improvement of the drying quality of blueberries by catalytic infrared blanching combined with ultrasound pretreatment
Xingrui Bei, Xiaojie Yu, Cunshan Zhou, Abu ElGasim A. Yagoub
Topics & Concepts
BlanchingChemistryAnthocyaninFood scienceAntioxidantAntioxidant capacityPolyphenolBrowningBiochemistryPhytochemicals and Antioxidant ActivitiesFood Drying and ModelingMicrobial Inactivation Methods