Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen

Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen

The significant demand for high quality food has motivated us to adopt appropriate processing methods to improve the food nutritional quality and flavors. In this study, the effects of five drying methods, namely, pulsed vacuum drying (PVD), freeze drying (FD), infrared drying (IRD), hot-air drying...

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Bibliographic Details
Main Authors: Yanxiang Bi, Jiabao Ni, Xiaofeng Xue, Zidan Zhou, Wenli Tian, Valérie Orsat, Sha Yan, Wenjun Peng, Xiaoming Fang
Format: Article
Language:English
Published: Tsinghua University Press 2024-01-01
Series:Food Science and Human Wellness
Subjects:
Drying
Bee pollen
Free amino acids
α-Dicarbonyl compounds
Volatile compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453023001635
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