Effects of High Hydrostatic Pressure versus Thermal Pretreatment on the Quality of Vacuum Freeze-Dried Reconstituted Fruit and Vegetable Cubes
YUAN Lin, LIANG Xujuan, CHENG Ruihua, CHEN Guogang, SHI Xun, LAO Fei, LI Xuefeng, WU Jihong
(1. National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Non-thermal Food Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. College of Food Science, Shihezi University, Shihezi 832000, China; 3. Haoxiangni Health Food Co. Ltd., Xinzheng 451100, China; 4. Xinjiang Leyou Food Co. Ltd., Akesu 843000, China)
YUAN Lin, LIANG Xujuan, CHENG Ruihua, CHEN Guogang, SHI Xun, LAO Fei, LI Xuefeng, WU Jihong. Effects of High Hydrostatic Pressure versus Thermal Pretreatment on the Quality of Vacuum Freeze-Dried Reconstituted Fruit and Vegetable Cubes[J]. FOOD SCIENCE, 2024, 45(5): 201-209.