Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism
Shiyu Zeng, Bo Wang, Dong‐Lin Zhao, Weiqiao Lv
Topics & Concepts
BrowningMaillard reactionChemistryMicrostructureSugarAntioxidantAscorbic acidFood scienceHydroxymethylfurfuralMicrowaveInfraredFlavonoidReducing sugarFreeze-dryingChromatographyOrganic chemistryCatalysisPhysicsOpticsCrystallographyQuantum mechanicsFurfuralFood Drying and ModelingPhytochemicals and Antioxidant ActivitiesMicroencapsulation and Drying Processes