Concepedia

Effects of various storage conditions on total phenolic, carotenoids, antioxidant capacity, and color of dried apricots

Lizhen Deng, Chunhong Xiong, Yu-Peng Pei, Zhiqiang Zhu, Xia Zheng, Yang Zhang, Xuhai Yang, Ziliang Liu, Hong‐Wei Xiao

Food Control · 2022 · 82 citations · 32 references

DOI

Concepts

References

32

Effect of spray drying and storage on the stability of bayberry polyphenols

Zhongxiang Fang, Bhesh Bhandari · Food Chemistry · 2011 · 389 citations

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The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region

Verica Dragović‐Uzelac, Branka Levaj, Vlatka Mrkić et al. · Food Chemistry · 2006 · 307 citations

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Red pepper (<i>Capsicum annuum</i> L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure

Lizhen Deng, Xuhai Yang, Arun S. Mujumdar et al. · Drying Technology · 2017 · 269 citations

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High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

Lizhen Deng, Zhongli Pan, Arun S. Mujumdar et al. · Food Control · 2018 · 185 citations

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Color Change Kinetics of American Ginseng (Panax quinquefolium) Slices During Air Impingement Drying

Hong‐Wei Xiao, Chung Lim Law, Da‐Wen Sun et al. · Drying Technology · 2014 · 152 citations

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