[1] |
WANG Juntao, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Effects of Different Osmosis Methods on the Dehydration Efficiency and Quality of Mango Fruits
[J]. FOOD SCIENCE, 2021, 42(1): 149-156.
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[2] |
SONG Yue, JIN Xin, BI Jinfeng, LÜ Jian, LI Xuan, LI Xiao.
Effect of Ultrasonic-Assisted Osmotic Dehydration on the Quality Characteristics of Hot Air Dried and Vacuum Freeze Dried Yellow Peach Chips
[J]. FOOD SCIENCE, 2020, 41(15): 177-185.
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[3] |
CAO Xuehui, ZHAO Dongyu, ZHU Danshi, ZHANG Fangfang, LI Xinrui, LI Jianrong.
Effect of Osmotic Pretreatment on the Quality of Frozen Blueberry
[J]. FOOD SCIENCE, 2019, 40(7): 192-197.
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[4] |
XIAO Min, YI Jianyong, BI Jinfeng*, PENG Jian, ZHANG Biao, GAO Kun.
Effect of Sugars with Different Degrees of Polymerization on Apple Hot-Air Drying Behavior and Physical Characteristics of Instant Controlled Pressure Drop Dried Apple Chips
[J]. FOOD SCIENCE, 2017, 38(9): 53-58.
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[5] |
YIN Xiaofeng, YANG Mingjin, ZHANG Yinhang, GAO Bo, XIE Shouyong, YANG Ling.
Characterization of Osmotic Dehydration and Subsequent Hot-Air Drying of Chili Pepper
[J]. FOOD SCIENCE, 2017, 38(1): 27-34.
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[6] |
LIU Fengjuan, FENG Zuoshan, MENG Yang, WANG Yuhong, ZHU Chunli, HUANG Wenshu.
Effect of Dehydration Rate on Browning and Cell Ultrastructure of Thompson Seedless Grapes
[J]. FOOD SCIENCE, 2016, 37(6): 220-226.
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[7] |
FANG Mengwei, YANG Runqiang, GUO Liping, WANG Jianshan, WANG Yichun, GU Zhenxin.
Effects of Cutting, Steaming and Dehydration on Glucosinolate-Myrosinase System of Cabbage
[J]. FOOD SCIENCE, 2016, 37(5): 41-45.
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[8] |
LIU Yun-hong, WU Jian-ye, LIU Jian-xue, LUO Lei, CHONG Cui-juan, MIAO Shuai, LUO Deng-lin.
Ultrasonic-Assisted Osmotics Dehydration and Subsequent Hot-Air Drying of Pear Slices
[J]. FOOD SCIENCE, 2014, 35(3): 23-28.
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[9] |
LI Li-juan,JIANG Ning,LI Da-jing,JIN Bang-quan,LIU Chun-quan.
Osmotic Dehydration of Lotus Root (Nelumbo nucifera Gaertn)
[J]. FOOD SCIENCE, 2013, 34(20): 67-71.
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[10] |
MU Jing-jing,ZHANG Bo,LI Shu-qian,JIANG Dan,WENG Xia,LIU Chang-jiang,XIN Guang.
Effect of Dehydration Treatment on Parameters Associated with Browning of Actinidia arguta Sieb. et Zucc during Storage at Room Temperature
[J]. FOOD SCIENCE, 2013, 34(20): 307-311.
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[11] |
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Optimization of Ultrasonic-Intensified Osmotic Dehydration of Purple Sweet Potato Slices
[J]. FOOD SCIENCE, 2012, 33(14): 73-77.
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[12] |
ZHANG Li-hua,ZHANG Wen,LU Zhen-zhen,XU Zhong-ming.
Intermittent Microwave Drying Properties and Kinetic Model of Lees
[J]. FOOD SCIENCE, 2012, 33(1): 87-91.
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[13] |
PEI Fei,WANG Min,LIU Ling-dai,AN Xin-xin,ZHAO Li-yan,XIN Zhi-hong,FANG Yong,MA Ning,YAN Xiao-ming,CHENG Jiang-hua,HU Qiu-hui.
Optimization of Production Process for Ready-to-eat Pleurotus eryngii Chips by Vacuum Low-temperature Dehydration
[J]. FOOD SCIENCE, 2011, 32(8): 167-171.
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[14] |
SHI Qi-long,ZHAO Ya,ZHENG Ya-qin.
Process Parameter Optimization for Ultrasonic-assisted Osmotic Dehydration of Yacon
[J]. FOOD SCIENCE, 2011, 32(14): 124-129.
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[15] |
MA Kong-jun,JIA Dian-zeng,BAO Wen-zhong,ZHAO Wen-xin,JIN Dong-min,SUN Wen-lei.
Mass Transfer Mechanism and Mathematical Model for Ultrasonic-enhanced Osmotic Dehydration
[J]. FOOD SCIENCE, 2011, 32(13): 94-101.
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