Effects of Different Blanching Methods on the Quality of <i>Tremella fuciformis</i> and Its Moisture Migration Characteristics
Blanching is a critical step in the processing of <i>Tremella fuciformis</i> (<i>T. fuciformis</i>). The effects of different blanching methods (boiling water blanching (BWB), ultrasonic-low temperature blanching (ULTB), and high-temperature steam (HTS)) on the quality and mo...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/8/1669 |