Effects of variable-temperature drying on the qualities and sweet-substance profile of Zizyphus jujuba Mill. cv. Junzao

The changes in the qualities and sweet-substance levels of Junzao jujube during variable-temperature drying (VTD) were investigated. The results showed that VTD retains the original color of jujube, reduces its hardness and chewiness, and decreases its wrinkling while shortening the drying time by 1...

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Bibliographic Details
Published in:Food Chemistry: X
Main Authors: Yaxuan Liao, Yuxing Liu, Weida Zhang, Hao Dong, Liqing Yang, Jiajun Zhang, Yunuo Wang, Shaobo Cheng, Guogang Chen
Format: Article
Language:English
Published: Elsevier 2024-06-01
Subjects:
Variable-temperature drying
Zizyphus jujuba Mill. cv. Junzao
Sweet substances
Quality change
Soluble sugar
Sugar conversion related enzymes
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524002487

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http://www.sciencedirect.com/science/article/pii/S2590157524002487

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