Recent Progress in Research on the Effect of Drying on the Color of Processed Fruits and Vegetables

Recent Progress in Research on the Effect of Drying on the Color of Processed Fruits and Vegetables

Color is an important factor affecting the sensory quality of fruit and vegetable (FV) products. The vibrant and stable color of FV products can give people a good visual enjoyment, which can in turn promote consumers’ appetite and increase the market value of the products. This paper summarizes the...

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Bibliographic Details
Main Author: LÜ Ying, CHEN Qinqin, LI Xuan, HU Jiaxing, BI Jinfeng
Format: Article
Language:English
Published: China Food Publishing Company 2023-07-01
Series:Shipin Kexue
Subjects:
fruits and vegetables; natural colorants; drying; color; color preservation technologies
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-041.pdf

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