Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review - Deng, Li-Zhen; Mujumdar, Arun S.; Zhang, Qian; Yang, Xu-Hai; Wang, Jun; Zheng, Zhi-An; Gao, Zhen-Jiang; Xiao, Hong-Wei (Critical reviews in food science and nutrition, 2019)
Keywords: air; Aroma; Blanching; Carbon dioxide; dipping; Drying; Electric fields; enzymatic reactions; enzymes; Food preservation; Food safety; Freezing; Fruits; heat; high pressure treatment; Hot water; Hydrostatic pressure; Impingement; Microorganisms; Microwave cooking; microwave treatment; non-thermal pretreatment; Nutrients; Nutrition; odors; Organic chemistry; ozone; Pretreatment; pulsed electric fields; Quality management; Reaction kinetics; steam; Sulfite; sulfites; Sulfur; Sulfur dioxide; Texture; thermal blanching; ultrasonics; Ultrasound; Vegetables; Pretreatment; drying; thermal blanching; dipping; non-thermal pretreatment