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An NN, Sun W, Li D, Wang LJ, Wang Y. Effect of microwave-assisted hot air drying on drying kinetics, water migration, dielectric properties, and microstructure of corn. Food Chem 2024; 455:139913. [PMID: 38824731 DOI: 10.1016/j.foodchem.2024.139913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 05/04/2024] [Accepted: 05/28/2024] [Indexed: 06/04/2024]
Abstract
This study investigates the effectiveness of microwave-assisted hot air drying (MAHD) on corn drying process, water migration, dielectric properties, microstructure, and quality attributes. The research compares MAHD with conventional hot air drying (HAD), employing various microwave powers (1.2-3.6 kW) and hot air temperatures (35-55 °C). The results demonstrate that MAHD significantly reduces the drying time (by 30.95-64.29%) compared to HAD. Two-term model accurately describes the drying kinetics of corn. Microwave facilitated the transformation and more uniform distribution of water within the corn, observed through LF-NMR/MRI. Additionally, MAHD was effective in preserving the color and carotenoids, while reducing fat acidity, indicating better quality retention. Microstructure analysis revealed that MAHD increases microporosity and cracks in corn, which correlates with the observed enhancement in drying efficiency. These findings underscore the potential of MAHD as a superior method for drying corn, offering benefits in terms of reduced drying time and improved quality preservation.
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Affiliation(s)
- Nan-Nan An
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Weihong Sun
- College of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China.
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
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2
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Wang X, Wang X, Zhang Y, Wang Y, Li Y, Xiong Y, Yang M, Luo X, Wu Z. Effects of ultrasonic power on drying kinetics and product quality of licorice extract during ultrasound-assisted vacuum drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4004-4014. [PMID: 38252708 DOI: 10.1002/jsfa.13283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 12/31/2023] [Accepted: 01/08/2024] [Indexed: 01/24/2024]
Abstract
BACKGROUND Licorice extract is an important raw material for food additives and medicine. The quality of licorice extract is dictated by the drying process. The commonly used drying methods of licorice extract are not efficient in obtaining high-quality products so alternative techniques need to be developed and researched. In this study, ultrasound-assisted vacuum drying (UAVD) was first utilized to improve drying efficiency and produce a higher-quality product. The changes in water mobility of licorice extract during drying were characterized using low-field nuclear magnetic resonance. In addition, the effects of ultrasonic power on the drying dynamics, the contents of liquiritin and glycyrrhizic acid, the antioxidant capacity and the microstructure formation of licorice extract during the whole drying process were investigated. RESULTS The drying times for licorice extract to reach equilibrium moisture content were reduced by 9.09-69.70% with UAVD at 40-200 W compared with that without ultrasonic treatment (0 W). Moreover, the proportions of bound water and semi-bound water in fresh concentrate were 3.75% and 96.25%. It was also found that high ultrasonic power promoted the flow of water and the formation of porous structure in licorice extract, which led to the improvement of drying efficiency. The contents of liquiritin (2.444%) and glycyrrhizic acid (6.514%) were retained to a large degree in the dried product at an ultrasonic power of 80 W. The DPPH inhibition rate of UAVD samples with different ultrasonic powers ranged from 84.07 ± 0.46% to 90.65 ± 0.22%. CONCLUSION UAVD has the advantages of high efficiency and low energy consumption, which may be an alternative technology for vacuum drying widely used in industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xuecheng Wang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Xiaohui Wang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Yutian Zhang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Yaqi Wang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Yuanhui Li
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Yaokun Xiong
- School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Ming Yang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
| | - Xiaorong Luo
- Research Center of CR Jiangzhong Pharmaceutical Group Co. Ltd, Nanchang, China
| | - Zhenfeng Wu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China
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3
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Dalsasso RR, Valencia GA, Monteiro AR. Improving Ginger's Bioactive Composition by Combining Innovative Drying and Extraction Technologies. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:755-761. [PMID: 37796416 DOI: 10.1007/s11130-023-01109-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 09/22/2023] [Indexed: 10/06/2023]
Abstract
Ginger extracts (GEs) are antioxidant, antimicrobial, and anti-inflammatory. Their bioactivity can benefit foods and active packaging by extending shelf life, enhancing safety, and providing health benefits. Highly bioactive GEs are crucial to formulating potent active products and avoiding negative effects on their properties. Sesquiterpenes and phenolics are the main bioactives in ginger, but drying and extraction affect their composition. GEs are usually obtained from dry rhizomes; however, these operations have been studied independently. Therefore, a combined study of innovative drying and extraction technologies to evaluate their influence on extracts' composition will bring knowledge on how to increase the bioactivity of GEs. The effects of an emergent drying (vacuum microwave, VMD) followed by an emergent extraction (ultrasound, UAE, 20 or 80 °C) were investigated in this work. Microwave extraction (MAE) of fresh ginger was also studied. Convective oven drying and Soxhlet extraction were the references. Drying kinetics, powder color, extract composition, and antioxidant activity were studied. While MAE preserved the original composition profile, VMD combined with UAE (20 °C) produced extracts richer in phenolics (387.6 mg.GAE/g) and antioxidant activity (2100.7 mmol.Trolox/mL), with low impact in the sesquiterpenes. VMD generated shogaols by its high temperatures and facilitated extracting bioactives by destroying cellular structures and forming pores. UAE extracted these compounds selectively, released them from cell structures, and avoided losses caused by volatilization and thermal degradation. These findings have significant implications, as they provide an opportunity to obtain GE with tailored compositions that can enhance the formulation of food, active packaging, and pharmacological products.
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Affiliation(s)
- Raul Remor Dalsasso
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Trindade, Florianópolis, SC, CEP 88040-900, Brazil
| | - Germán Ayala Valencia
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Trindade, Florianópolis, SC, CEP 88040-900, Brazil
| | - Alcilene Rodrigues Monteiro
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Trindade, Florianópolis, SC, CEP 88040-900, Brazil.
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4
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Sun M, Xu Y, Ding Y, Gu Y, Zhuang Y, Fan X. Effect of Ultrasound Pretreatment on the Moisture Migration and Quality of Cantharellus cibarius Following Hot Air Drying. Foods 2023; 12:2705. [PMID: 37509798 PMCID: PMC10379320 DOI: 10.3390/foods12142705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 07/11/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
The effect of different ultrasound pretreatment powers (0-500 W) before hot air drying on the moisture migration and quality of Cantharellus cibarius (C. cibarius) was investigated in this study. The results showed that the ultrasound pretreatment accelerated the drying rate. When the ultrasound power was 400 W, the drying time of C. cibarius was reduced by 18.90% compared with the control group. The low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) results showed that the ultrasound pretreatment increased the water mobility in C. cibarius. The scanning electron microscopy (SEM) results revealed that the ultrasound pretreatment promoted the expansion of intercellular pores. In addition, the rehydration capacity and quality characteristics of the ultrasound-pretreated dried C. cibarius were better than those of the control group. Overall, this study concluded that ultrasound pretreatment is a promising pretreatment method for the hot air drying of C. cibarius products to reduce the total drying time significantly and improve the retention rate of the total phenolics and flavonoids of dried C. cibarius.
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Affiliation(s)
- Mianli Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, No. 727 South Jingming Road, Kunming 650500, China
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5
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Pérez-Campos R, Fayos-Fernández J, Monzó-Cabrera J. Permittivity measurements for raw and boiled quinoa seeds versus temperature, bulk density, and moisture content. Curr Res Food Sci 2023; 6:100528. [PMID: 37333500 PMCID: PMC10272315 DOI: 10.1016/j.crfs.2023.100528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 05/12/2023] [Accepted: 06/01/2023] [Indexed: 06/20/2023] Open
Abstract
Quinoa is a nutrient-rich pseudocereal that is gaining popularity in European countries since it is gluten-free and an interesting source of fat, proteins, minerals, and amino acids. However, up to date, the electric permittivity of quinoa seeds has not been measured and, therefore, this hampers the possibility of designing optimized recipes for its microwave processing. In this work, the permittivity of both raw and boiled quinoa seeds is measured around 2.45 GHz at several conditions for temperature, moisture content, and bulk density. The grain kernel permittivity is also estimated from the Complex Refractive Index (CRI) mixture equation and different bulk density measurements. The obtained results show different temperature behaviours for raw and boiled seeds, whereas the permittivity of quinoa seeds versus moisture content and bulk density was as expected: the permittivity (both the dielectric constant and loss factor) levels increased as the observed variables did. From the measured data, it can be concluded that both raw and boiled quinoa can be processed with microwave technology, although care must be taken with raw quinoa grain kernels since the permittivity increases significantly with temperature, and a thermal runaway may occur.
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Affiliation(s)
- Rafael Pérez-Campos
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena, 30202, Cartagena, Spain
| | - José Fayos-Fernández
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena, 30202, Cartagena, Spain
| | - Juan Monzó-Cabrera
- Departamento de Tecnologías de la Información y las Comunicaciones, Universidad Politécnica de Cartagena, 30202, Cartagena, Spain
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Peng B, Wu X, Zhang C, Zhang C, Lan L, Ping J, Ying Y. In-Time Detection of Plant Water Status Change by Self-Adhesive, Water-Proof, and Gas-Permeable Electrodes. ACS APPLIED MATERIALS & INTERFACES 2023; 15:19199-19208. [PMID: 37022351 DOI: 10.1021/acsami.3c01789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
Leaf capacitance can reflect plant water content. However, the rigid electrodes used in leaf capacitance monitoring may affect plant health status. Herein, we report a self-adhesive, water-proof, and gas-permeable electrode fabricated by in situ electrospinning of a polylactic acid nanofiber membrane (PLANFM) on a leaf, spraying a layer of the carbon nanotube membrane (CNTM) on PLANFM, and in situ electrospinning of PLANFM on CNTM. The electrodes could be self-adhered to the leaf via electrostatic adhesion due to the charges on PLANFM and the leaf, thus forming a capacitance sensor. Compared with the electrode fabricated by a transferring approach, the in situ fabricated one did not show obvious influence on plant physiological parameters. On that basis, a wireless leaf capacitance sensing system was developed, and the change of plant water status was detected in the first day of drought stress, which was much earlier than direct observation of the plant appearance. This work paved a useful way to realize noninvasive and real-time detection of stress using plant wearable electronics.
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Affiliation(s)
- Bo Peng
- Laboratory of Agricultural Information Intelligent Sensing, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Xinyue Wu
- Laboratory of Agricultural Information Intelligent Sensing, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Chi Zhang
- Laboratory of Agricultural Information Intelligent Sensing, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Chao Zhang
- Laboratory of Agricultural Information Intelligent Sensing, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Lingyi Lan
- Laboratory of Agricultural Information Intelligent Sensing, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Jianfeng Ping
- Laboratory of Agricultural Information Intelligent Sensing, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
- Innovation Platform of Micro/Nano Technology for Biosensing, ZJU-Hangzhou Global Scientific and Technological Innovation Center, Hangzhou 311200, People's Republic of China
- Key Laboratory of Intelligent Equipment and Robotics for Agriculture of Zhejiang Province, Hangzhou 310058, People's Republic of China
| | - Yibin Ying
- Laboratory of Agricultural Information Intelligent Sensing, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
- Innovation Platform of Micro/Nano Technology for Biosensing, ZJU-Hangzhou Global Scientific and Technological Innovation Center, Hangzhou 311200, People's Republic of China
- Key Laboratory of Intelligent Equipment and Robotics for Agriculture of Zhejiang Province, Hangzhou 310058, People's Republic of China
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7
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Zeng S, Wang B, Lv W, Wu Y. Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying. Food Chem 2023; 404:134741. [PMID: 36332585 DOI: 10.1016/j.foodchem.2022.134741] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 09/02/2022] [Accepted: 10/23/2022] [Indexed: 11/04/2022]
Abstract
In this study, the effects of microwave power and hot air temperature on various physicochemical properties of ginger dried by the microwave hot-air rolling drying (MHARD). The result showed that the increase of both two conditions significantly accelerated the drying. The increased microwave power from 0.6 to 0.9 W/g caused more damaged microstructure, facilitated the released starches, and improved the released bioactive compounds, leading an increased antioxidant activity. However, these compounds were degraded once it further increased to 1.2 W/g. The increased hot air temperature from 60 to 70 °C contributed to the retention of compounds while its further increase to 80 °C caused those degradations. Meanwhile, increased hot air temperature led to decreased relative crystallinity by promoting starch gelatinization. The aromatic profile could be tailored by altering microwave power and hot air temperature. This work aims to provide insights to future researchers on the development ginger products using the MHARD technique.
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Affiliation(s)
- Shiyu Zeng
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, NSW 2060, Australia
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Yiran Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
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8
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Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation. Food Chem 2023; 398:133925. [DOI: 10.1016/j.foodchem.2022.133925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 07/25/2022] [Accepted: 08/09/2022] [Indexed: 11/15/2022]
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9
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Research on the Vegetable Shrinkage During Drying and Characterization and Control Based on LF-NMR. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02917-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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Kim DH, Kim YJ, Shin DM, Lee JH, Han SG. Drying Characteristics and Physicochemical Properties of Semi-Dried
Restructured Sausage Depend on Initial Moisture Content. Food Sci Anim Resour 2022; 42:411-425. [PMID: 35611074 PMCID: PMC9108952 DOI: 10.5851/kosfa.2022.e12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 11/06/2022] Open
Abstract
Semi-dried restructured sausages are restructured meat products with a high
nutritional and economic value. However, excessively long drying times can have
negative effects on the energy consumption, texture, and sensory properties of
semi-dried restructured sausages. The objective of this study was to investigate
the effects of different water contents on the drying and physicochemical
characteristics of semi-dried restructured sausages. Sausages were prepared with
different initial moisture contents (0%−50%) and drying
time (0−580 min). The drying characteristics, including the drying rate,
effective moisture diffusivity, and water activity of sausage were significantly
improved as the initial moisture content was increased. When the initial
moisture content of the sausage was 50%, physicochemical properties, such
as color, porosity, shear force, and volatile basic nitrogen, were improved the
most along with the decreased drying time. Scanning electron microscopy data
showed greater porosity and pore size in sausages with the increase of initial
moisture content. Collectively, our data suggest that an increase in the initial
moisture content of semi-dried restructured sausages improves their drying
characteristics and physicochemical properties.
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Affiliation(s)
- Dong-Hyun Kim
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
- Food Research Team, Meat Bank
Corporation, Incheon 22650, Korea
| | - Yea Ji Kim
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Dong-Min Shin
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
| | - Jung Hoon Lee
- Food Research Team, Meat Bank
Corporation, Incheon 22650, Korea
| | - Sung Gu Han
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University, Seoul
05029, Korea
- Corresponding author: Sung Gu
Han, Department of Food Science and Biotechnology of Animal Resources, Konkuk
University, Seoul 05029, Korea, Tel: +82-2-450-0526, Fax:
+82-2-455-1044, E-mail:
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11
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Liu Y, Fan L, Li J. Flavor and compositional analysis of macadamia nuts during long‐term storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yanyan Liu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
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