Effect of pre-storage ascorbic acid and Aloe vera gel coating application on enzymatic browning and quality of lotus root slices.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.13136
Abstract: The effect of ascorbic acid [AA (1%)] and Aloe vera gel [AVG (50%)] coating alone and in combination was investigated on enzymatic browning and quality of lotus root slices during storage at 20 ± 1°C. The combined… read more here.
Keywords: browning quality; root slices; quality; lotus root ... See more keywords
Effects of combined infrared and hot‐air drying on ginsenosides and sensory properties of ginseng root slices ( Panax ginseng Meyer )
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.14312
Abstract: The article investigates comparative experimental results and analysis of three drying stratagems, namely, infrared (IR), hot‐air (HA), and combination of IR and HA (IR‐HA), on the drying characteristics, ginsenosides, and sensory properties of ginseng root… read more here.
Keywords: infrared hot; root slices; hot air; ginseng root ... See more keywords