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...

詳細記述

書誌詳細

出版年:	Food Chemistry: X
主要な著者:	Yaxuan Liao, Yuxing Liu, Weida Zhang, Hao Dong, Liqing Yang, Jiajun Zhang, Yunuo Wang, Shaobo Cheng, Guogang Chen
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2024-06-01
主題:	Variable-temperature drying Zizyphus jujuba Mill. cv. Junzao Sweet substances Quality change Soluble sugar Sugar conversion related enzymes
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S2590157524002487