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Drying Technology
An International Journal
Volume 40, 2022 - Issue 14
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Articles

Novel hybrid strategy for improving product quality of freeze-dried dumplings: different cooking methods combined with chitosan coating

Wenchao Liua State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;b International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
,
Min Zhanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;c Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
,
Arun S. Mujumdard Department of Bioresource Engineering, Macdonald College, McGill University, Montreal, Quebec, Canada
&
Haixiang Wange Yechun Food Production and Distribution Co., Ltd., Yangzhou, Jiangsu, China
Pages 2930-2940 | Received 25 Jun 2021, Accepted 02 Sep 2021, Published online: 22 Sep 2021

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