Postharvest Ultrasound‐Assisted Freeze‐Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii)

A novel technique of ultrasound‐assisted freeze‐thaw pretreatment (UFP) was developed to improve the drying efficiency of maca and bioactive amide synthesis in maca. The optimal UFP conditions are ultrasonic processing 90 min at 30 °C with 6 freeze‐thaw cycles. Samples with freeze‐thaw pretreatment...

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Veröffentlicht in:	Journal of food science 2018-04, Vol.83 (4), p.966-974
Hauptverfasser:	Chen, Jin‐Jin, Gong, Peng‐Fei, Liu, Yi‐Lan, Liu, Bo‐Yan, Eggert, Dawn, Guo, Yuan‐Heng, Zhao, Ming‐Xia, Zhao, Qing‐Sheng, Zhao, Bing
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological activity Biosynthesis Comparative studies Drying drying efficiency Efficiency Electron microscopy Freeze-thawing Lepidium meyenii macamides biosynthesis NMR Nuclear magnetic resonance Physicochemical properties Pretreatment Rehydration Scanning electron microscopy Ultrasonic processing ultrasound‐assisted freeze‐thaw pretreatment
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