High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of Chili pepper
Wang, Hui, Zhang, Qian, Mujumdar, A.S., Fang, Xiao-Ming, Wang, Jun, Pei, Yu-Peng, Wu, Wei, Zielinska, Magdalena, Xiao, Hong-WeiJournal:
Food Control
DOI:
10.1016/j.foodcont.2019.107050
Date:
December, 2019
File:
PDF, 1.88 MB
2019
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