Effects of innovative dry-blanching on moisture, cell wall structure, physicochemical properties and volatile compounds of microwave infrared coupled dried ginger (Zingiber officinale roscoe)
Shiyu Zeng, Bingzheng Li, Liling Yang, Weiqiao Lv, Hong‐Wei Xiao
Topics & Concepts
BlanchingBrowningChemistryFood scienceMoistureAntioxidantMicrowaveBiochemistryOrganic chemistryPhysicsQuantum mechanicsGinger and Zingiberaceae researchPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial Activity