Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

Published 2020 View Full Article

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Title
Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure
Authors
Keywords
Carrot, Vacuum-steam pulsed blanching (VSPB), Hot water blanching (HB), Microstructure, Phytochemical contents, Antioxidant capacity, Colour
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 127799
Publisher
Elsevier BV
Online
2020-08-11
DOI
10.1016/j.foodchem.2020.127799

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