Ethanol and blanching pretreatments change the moisture transfer and physicochemical properties of apple slices via microstructure and cell-wall polysaccharides nanostructure modification
Jun Wang, Yuxian Chen, Hui Wang, Shuyao Wang, Zina Lin, Lili Zhao, Huaide Xu
Topics & Concepts
BlanchingChemistryFood sciencePolysaccharideBrowningEthanolCell wallMicrostructureEthanol fuelMoistureShrinkageAntioxidantMaterials scienceBiochemistryFermentationOrganic chemistryComposite materialCrystallographyPolysaccharides and Plant Cell WallsPostharvest Quality and Shelf Life ManagementPolysaccharides Composition and Applications