⌘+K

Pulse Explore Communities Researchers Journals

Home Communities Explore

April 6, 2019Journal of the Science of Food and Agriculture

Effects of sodium alginate‐based coating pretreatment on drying characteristics and quality of heat pump dried scallop adductors

Qilong Shi Yuan Tian Lanlan Zhu Zhao Ya

View at Publisher

Ask AI

Bookmark

Share

Abstract

Hydrocolloid coating is a promising pretreatment in improving HPD efficiency and enhancing quality attributes of dried scallop adductors.

Discussion

No takes yet. Share an insight, caveat, or question.

Cite This Study

Shi et al. (2019) studied this question.

synapsesocial.com/papers/69d9440a9402b8412aa3cb49 https://doi.org/10.1002/jsfa.9728

View at Publisher

Ask AI

Bookmark

Share

Keep reading

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Trends in Processing Technologies for Dried Aquatic ProductsOriginal Research · 2011 · 124 citations
2Drying Kinetics and Quality of Shrimp Undergoing Different Two-Stage Drying ProcessesOriginal Research · 2004 · 110 citations
3Effects of Process Parameters on Quality Changes of Shrimp During Drying in a Jet‐Spouted Bed DryerOriginal Research · 2007 · 64 citations
4Effects of Pectin-CMC-Based Coating and Osmotic Dehydration Pretreatments on Microstructure and Texture of the Hot-Air Dried Quince SlicesOriginal Research · 2014 · 33 citations
5Edible coatings from native and modified starches retain carotenoids in pumpkin during dryingOriginal Research · 2012 · 103 citations

More related papers

Microwave drying of green bean slices: drying kinetics and physical quality2015
Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study2015
Effect of radio‐frequency heating on microbial load, flavor, color, and texture profiles of Cordyceps militaris2018

More from Journal of the Science of Food and Agriculture

Malodorous compound production driven by microbial succession during Chinese cabbage decompositionTue,
Impact of different ultrasonication strategies on the structural, rheological, and functional properties of mung bean protein isolate–gum arabic conjugates formed via the Maillard reactionTue,