Changes in water state, distribution, and physico‐chemical properties of preserved kumquats during different processing methods

Changes in water state, glass‐transition temperature (Tg), microstructure, and some quality attributes of preserved kumquats after osmotic dehydration under atmospheric pressure or vacuum conditions followed by hot‐air drying were investigated. Low‐field nuclear magnetic resonance results showed tha...

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Veröffentlicht in:	Journal of food process engineering 2021-07, Vol.44 (7), p.n/a
Hauptverfasser:	Hu, Xiao, Wang, Rongrong, Xie, Qiutao, Ge, Keda, Li, Gaoyang, Fu, Fuhua, Ding, Shenghua, Shan, Yang
Format:	Magazinearticle
Sprache:	eng
Online-Zugang:	Volltext
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