Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure
Hui Wang, Xiao-Ming Fang, Parag Prakash Sutar, Jian-Sheng Meng, Jun Wang, Xian-Long Yu, Hong‐Wei Xiao
Topics & Concepts
BlanchingFood scienceChemistryCaffeic acidAntioxidantCarrot juiceMicrostructureAscorbic acidChlorogenic acidPhytochemicalOrganolepticBiochemistryCrystallographyFood Drying and ModelingGarlic and Onion StudiesPhytochemicals and Antioxidant Activities