Optimization of the pulsed vacuum drying process of green walnut husk through temperature adaptive regulation.

Ao, Jingfang; Shen, Heyu; Cai, Yingying; Wang, Jun; Xie, Yongkang; Luo, Anwei

Ao, Jingfang; Shen, Heyu; Cai, Yingying; Wang, Jun; Xie, Yongkang; Luo, Anwei.

Afiliación

Ao J; College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Shen H; College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Cai Y; College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Wang J; College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Xie Y; Henan Academy of Agricultural Sciences, Zhengzhou, China.
Luo A; College of Food Science and Engineering, Northwest A&F University, Yangling, China.

J Food Sci ; 89(1): 121-134, 2024 Jan.

Article en En | MEDLINE | ID: mdl-38010731

Asunto(s)

Juglans; Vacio; Temperatura; Desecación/métodos; Polifenoles/análisis

Palabras clave

bioactive compounds; pulsed vacuum drying; variable temperature drying; walnut green husk

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Juglans Idioma: En Revista: J Food Sci Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Estados Unidos

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google