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Drying Technology
An International Journal
Volume 39, 2021 - Issue 9: Drying R&D at Jiangnan University
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Research Article

Effect of ultrasound pretreatment on physical, bioactive, and antioxidant properties of carrot cubes after centrifugal dewatering

Bo Liua School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
,
Bo Wangb School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, ChinaView further author information
,
Yuchuan Wanga School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
View further author information
,
Bimal Chitrakara School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
&
Min Zhanga School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
Pages 1219-1230 | Received 11 Dec 2020, Accepted 07 Jan 2021, Published online: 20 Jan 2021

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Yiwen Huang, Min Zhang, Arun S. Mujumdar, Zhenjiang Luo & Zhongxiang Fang. (2023) Dehydrated fruits and vegetables using low temperature drying technologies and their application in functional beverages: a review. Drying Technology 41:6, pages 868-889.
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Yoon Hlaine Barani, Min Zhang, Arun S. Mujumdar & Lu Chang. (2022) Study of anthocyanins as related to stability of infrared freeze-dried rose flower using novel ultrasound pretreatment. Drying Technology 40:16, pages 3455-3465.
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