[1] |
YANG Jia, LIU Qiang, ZHAO Nan, CHEN Jikun, PENG Jing, PAN Leiqing, TU Kang.
Hyperspectral Imaging for Non-destructive Determination and Visualization of Moisture and Carotenoid Contents in Carrot Slices during Drying
[J]. FOOD SCIENCE, 2020, 41(12): 285-291.
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[2] |
ZHU Huiwen, TANG Jing, JIN Peng, ZHENG Yonghua.
Effect of Storage Temperature on Quality and Total Phenolic and γ-Aminobutyric Acid Content in Fresh-Cut Carrot
[J]. FOOD SCIENCE, 2019, 40(9): 213-219.
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[3] |
HOU Chunhui, YI Jianyong, BI Jinfeng, JIN Xinwen, PENG Jian, LIU Jianing, ZHAO Yuanyuan, LIU Changjin.
Bioavailability of Carotenoids in Restructured Carrot Chips
[J]. FOOD SCIENCE, 2019, 40(3): 16-23.
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[4] |
WAN Yujun, YIN Junyi, NIE Shaoping, SHI Huifang, XIE Mingyong.
Impact of Microwave Extraction on Structural Characteristics and Morphology of Carrot (Daucus carota L.) Polysaccharide
[J]. FOOD SCIENCE, 2017, 38(7): 1-5.
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[5] |
CUI Li, NIU Liying, HUANG Jiapeng, LI Dajing, ZHANG Zhongyuan, LIU Chunju, LIU Chunquan, LIU Yingping, XIAO Lixia.
Optimization of Processing Parameters for Probiotics Enrichment in Impregnated Carrot Slices
[J]. FOOD SCIENCE, 2017, 38(16): 183-189.
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[6] |
DING Zhenzhen, CHEN Jiluan, ZHANG Chao, MA Yue, ZHAO Xiaoyan.
Effect of Drying Media on the Quality of Dehydrated Carrots
[J]. FOOD SCIENCE, 2017, 38(13): 96-101.
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[7] |
SUN Chuanzhu, SHI Dongyue, WANG Xiangyou, WEI Zhongcai.
Effect of Single Material Thickness on Moisture Transfer during Infrared Thin-Layer Drying of Carrot
[J]. FOOD SCIENCE, 2017, 38(13): 53-59.
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[8] |
XIE Junhua, NIE Shaoping*, DING Qiao, YU Qiang, HU Jielun, XIONG Tao, XIE Mingyong.
Effect of Carrot Slurry Fermented with Lactobacillus plantarum NCU116 on Intestinal Mucosal Immunity in Immunosuppressed Mice
[J]. FOOD SCIENCE, 2015, 36(21): 201-206.
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[9] |
LIU Xiaogeng, CHEN Meimei, CHEN Yousheng, ZHANG Yakun, YUAN Lei, HU Tangming, WANG Lifeng, PENG Dongmei.
Kinetic Studies on Extraction of Carotenoids from Carrot Powder
[J]. FOOD SCIENCE, 2015, 36(16): 61-65.
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[10] |
ZHAO Neng, LUO Anwei, YAO Jie, NIU Yuanyang, LI Chen, LIU Huanjun.
Optimization of Enzymatic Hydrolysis of Carrot Pulp with Cellulase and Pectinase for Increased Juice Yield by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(16): 83-87.
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[11] |
CHONG Cui-juan, ZHU Wen-xue*, LIU Yun-hong, WU Jian-ye, FAN Jin-ling, LUO Lei.
Dynamic Modeling of Thin Layer Drying of Carrots
[J]. FOOD SCIENCE, 2014, 35(9): 24-29.
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[12] |
CHONG Cui-juan, LIU Yun-hong*, ZHU Wen-xue, LUO Lei.
Effect of Drying Temperature and Oxygen Content on Modified Atmosphere Drying Characteristics of Carrots
[J]. FOOD SCIENCE, 2014, 35(23): 20-24.
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[13] |
FAN Jin-ling, SONG Hui-juan, SUN Yu-yu, ZHANG Jin-di, ZHU Wen-xue.
Effect of Mechanical Processing and Dietary Lipids on β-Carotene Bioaccessibility of Carrots
[J]. FOOD SCIENCE, 2014, 35(15): 25-29.
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[14] |
WANG Xiao-qin, LI Fang-you, GAO Xu-feng, ZHENG Xiu-fang, JIN You-yin, LU Ya-lan, ZHANG Fen-qin*.
Process Optimization for the Development of Set-Type Yoghurt with Added Sphallerocarpus gracilis Infusion and Carrot Juice
[J]. FOOD SCIENCE, 2014, 35(14): 76-81.
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[15] |
CHEN Rui-juan, BI Jin-feng, CHEN Qin-qin, LIU Xuan, WU Xin-ye, ZHOU Mo, ZHOU Yu-han.
Effects of Different Drying Methods on Carrot Powder Quality
[J]. FOOD SCIENCE, 2014, 35(11): 48-53.
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