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Vacuum-steam Pulsed Blanching: an Emerging Method to Enhance Texture Softening, Drying Behavior and Physicochemical Properties of Cornus Officinalis

An-An Zhang,Bu-Er Ha,Chang Chen,Ming-Qiang Xu,Qing-Hui Wang,Long Xie,Zhi-An Zheng,Jing-Shou Zhang,Wei-Qiao Lv,Hong-Wei Xiao

JOURNAL OF FOOD SCIENCE（2024）

Cited 5|Views16
Key words
bioactive compounds,cornus officinalis (c. officinalis),microstructure,Pulsed vacuum drying (PVD),Vacuum-steam pulsed blanching (VSPB)
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