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SaveShare Save Effects of vacuum-steam pulsed blanching (VSPB) and storage on β-carotene, color, total phenolics, antioxidant capacity and volatile profiles of dried carrots
Wang, Hui; Zielinska, Magdalena; An, Kejing; Fang, Xiao-Ming; Raghavan, G. S. V.; Zhang, Yue; Orsat, Valerie; Xiao, Hong-Mei; Xiao, Hong-Wei Share Save Share Save Modification of the cell wall polysaccharides and phytochemicals of okra pods by cold plasma treatmentZielinska, Sara; Staniszewska, Izabela; Cybulska, Justyna; Zdunek, Artur; Szymanska-Chargot, Monika; Zielinska, Danuta; Liu, Zi-Liang; Pan, Zhongli; Xiao, Hong-Wei; Zielinska, Magdalena Share Save The effect of high humidity hot air impingement blanching on the changes in cell wall polysaccharides and phytochemicals of okra podsZielinska, Sara; Staniszewska, Izabela; Cybulska, Justyna; Zdunek, Artur; Szymanska-Chargot, Monika; Zielinska, Danuta; Liu, Zi-Liang; Xiao, Hong-Wei; Pan, Zhongli; Zielinska, Magdalena Share Save Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD)Liu, Zi-Liang; Xie, Long; Zielinska, Magdalena; Pan, Zhongli; Deng, Li-Zhen; Zhang, Jing-Shou; Gao, Lei; Wang, Shan-Yu; Zheng, Zhi-An; Xiao, Hong-Wei Share Save Structural Morphology and Rheological Properties of Pectin Fractions Extracted from Okra Pods Subjected to Cold Plasma TreatmentZielinska, Sara; Cybulska, Justyna; Pieczywek, Piotr; Zdunek, Artur; Kurzyna-Szklarek, Magdalena; Staniszewska, Izabela; Liu, Zi-Liang; Pan, Zhongli; Xiao, Hong-Wei; Zielinska, Magdalena Share Save The effect of high humidity hot air impingement blanching on the changes in molecular and rheological characteristics of pectin fractions extracted from okra podsZielinska, Sara; Cybulska, Justyna; Pieczywek, Piotr; Zdunek, Artur; Kurzyna-Szklarek, Magdalena; Liu, Zi-Liang; Staniszewska, Izabela; Pan, Zhongli; Xiao, Hong-Wei; Zielinska, Magdalena Share Save Share Save Share Save Share Save Share Save Share Save Pulsed pressure pickling enhances acetic acid transfer, thiosulfinates degradation, color and ultrastructure changes of Laba garlicZhang, Yang; Zielinska, Magdalena; Vidyarthi, Sriram K.; Zhao, Jin-Hong; Pei, Yu-Peng; Li, Gaofei; Zheng, Zhi-An; Wu, Min; Gao, Zhen-Jiang; Xiao, Hong-Wei Share Save Share Save High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepperWang, Hui; Zhang, Qian; Mujumdar, A. S.; Fang, Xiao-Ming; Wang, Jun; Pei, Yu-Peng; Wu, Wei; Zielinska, Magdalena; Xiao, Hong-Wei Share Save Share Save Share Save Share Save 
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