Work

Effect of vacuum microwave drying pretreatment on the quality characteristics and textural structure of new paocai raw materials

Year: 2025

Type: article

Abstract: Suitable storage of the fresh raw vegetables used in the naturally fermented Sichuan pickle, paocai, poses a challenge for commercial producers.

Source: Sustainable Food Technology

DOI: 10.1039/d5fb00108k

Authors: Yage Xing, Tingting Zhang, Tianyi Yue, Rumeng Yi, Qinglian Xu, Li He

Institution: Xihua University

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: diamond

Funder: Sichuan Province Science and Technology Support Program

Award: G2200136293

OpenAlex ID: W4411804081

FWCI: 3.516

Cites: 49

Cited by: 8

Related to: 10