2019•Food ControlRequires access

High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper

Hui Wang, Qian Zhang, ARUN SADASHIV MUJUMDAR, Xiao-Ming Fang, Jun Wang, Yu-Peng Pei, Wei Wu, Magdalena Zielińska, Hong‐Wei Xiao

Open publisher page 68 citations

Abstract

This record does not include an abstract. Use the full-text link above if available.

About this research paper

What this paper is about

An abstract is not available in the OpenAlex record for this paper.

Why it matters

OpenAlex reports 68 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Key concepts: Blanching, Browning, Food science, Point of delivery, Ascorbic acid, Pepper, Extraction (chemistry), Chemistry

Back to paper search Browse research topics Original source

High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper — Research Paper | ScholarLens