1Effects of ultrasound, heat, ascorbic acid and CaCl2 treatments on color enhancement and flavor changes of freeze-dried carrots during the storage period

作者： Lyu Y.; Bi J.; Chen Q.; Li X.; Wu X.; Gou M.; SCIE（2022版） EI（2022版）

机构： Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing; Ministry of Agriculture and Rural Affairs; Beijing; 100193; China; Department of Food Science; Shenyang Agricultural University; Shenyang; 110866;

来源：Food Chemistry

关键词： Chlorine compounds Discoloration Food storage Ultrasonics Ascorbic acid-cacl2 solution Color enhancement Freeze drying Freeze-dried carrots Nonthermal Pretreatment temperature Shelf life Storage periods Thermal Thermal pre-treatment Ascorbic acid ascorbic acid calcium chloride carotenoid lipoxygenase organic compound sulfur terpene derivative volatile agent water ascorbic acid calcium chloride Article carrot enzyme activity flavor food color food quality food storage freeze drying glycation heat treatment heating moisture physical appearance plant browning roasting shelf life storage temperature surface property ultrasound volume color freeze drying heat Ascorbic Acid Calcium Chloride Color Daucus carota Freeze Drying Hot Temperature

年份：2022