Effects of ultrasound, heat, ascorbic acid and CaCl2 treatments on color enhancement and flavor changes of freeze-dried carrots during the storage period
Ying Lyu, Jinfeng Bi, Qinqin Chen, Xuan Li, Xinye Wu, Min Gou
Topics & Concepts
ChemistryFlavorBrowningAscorbic acidFood scienceShelf lifeWater activityMoistureWater contentCarotenoidOrganic chemistryGeotechnical engineeringEngineeringPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesFood Drying and Modeling