Development of Microwave Freeze-drying and the Problem to be Solved

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XU Ye, LI Xuan, BI Jinfeng, GUO Chongting, ZHU Fengmei, WU Xinye. Effect of Microwave and Ultrasonic Treatment on the Color of Anthocyanin-Polyphenol Solid and Liquid Systems [J]. FOOD SCIENCE, 2021, 42(1): 139-148.

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WANG Shengnan, QU Danni, SHAO Guoqiang, YANG Jinjie, ZHAO Hekai, YANG Lina, LI Jun, HE Yutang, LIU He, ZHU Danshi. Properties and Microstructure of Polysaccharides from Soy Hulls Extracted by Ultrasonic-Microwave Synergistic Extraction [J]. FOOD SCIENCE, 2020, 41(9): 37-42.

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ZHANG Kaihua, ZANG Mingwu, ZHANG Zheqi, LI Dan, LI Xiaoman, CHEN Wenhua. Effect of Microwave Reheating Time on Warmed-Over Flavor, Lipid Oxidation and Water Distribution in Precooked Pork Patties [J]. FOOD SCIENCE, 2020, 41(9): 50-56.

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YANG Lihong, WANG Honghai, ZHOU Xiaomin, MA Yongjun, WANG Jie, SHEN Qing. Microwave-Assisted Preparation and Calcium Bioavailability Evaluation of Fishbone Flour of Tuna (Thunnus albacares) [J]. FOOD SCIENCE, 2020, 41(4): 235-242.

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KANG Jiao, ZHANG Yarong, YANG Congxu, XUE Qiaoli, HU Yongjin. Optimization of the Production Process for Direct Vat Set of Lactobacillus fermentum FYa1 for Pickle Fermentation [J]. FOOD SCIENCE, 2020, 41(24): 216-222.

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XUE Qianqian, JIANG Xiaoming, WEN Yunqi, XUE Changhu, LUAN Donglei. Effect of Microwave Pasteurization on Quality of Soft-Packed Oncorhynchus keta Walbaum Fillets [J]. FOOD SCIENCE, 2020, 41(21): 52-57.

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YANG Jie, GUO Jinfeng, LI Baokun, LU Shiling, WANG Qingling, DONG Juan, JIANG Caihong, JI Hua, WANG Tengbin. Cryoprotective Effect of Acid-Cold Cross Stress on Lactobacillus fermentum [J]. FOOD SCIENCE, 2020, 41(2): 101-106.

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YUAN Chuanxun, ZHANG Xueru, XU Yun, GUO Yuhua, JIN Risheng. Ultrasound and Microwave-Assisted Synthesis of Linoleyl β-Sitosterol [J]. FOOD SCIENCE, 2020, 41(2): 291-297.

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QIN Qingyu, ZHENG Xianzhe, WANG Lei, ZHU Yong, LIU Hui, ZHANG Youpeng, XU Hao. Energy Absorption and Utilization during Microwave Foam Drying of Raspberry Pulp [J]. FOOD SCIENCE, 2020, 41(15): 124-133.

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LIU Lei, XIA Qiang, CAO Jinxuan, HE Jun, PAN Daodong, TANG Xiaoyan, WANG Ying. Influence of Different Thawing Methods on Physicochemical Properties and Quality of Goose Thigh Meat [J]. FOOD SCIENCE, 2020, 41(15): 256-261.

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