Mechanisms of high-humidity hot air impingement blanching (HHAIB) on microbial counts, functional properties, phenolic profile transformation, and volatile compounds in celery stalks (Apium graveolens L.)

Food Research International 2026

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Authors: You-Sheng Shi, Yu-ting Ding, Jun Zhang, Jing-Shou Zhang, Shi-Han Yu, Fan Yang, Wei Zhang, Fengkui Xiong, Mei‐Yan Xu, Gang Shen, Wei-Qiao Lv, Hong‐Wei Xiao
DOI: 10.1016/j.foodres.2026.120004
Cited by: 1
References: 57

Fields of Study & Subjects

Food Drying and Modeling Microbial Inactivation Methods Polysaccharides and Plant Cell Walls

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
242
Issue
Pt 3
Pages
120004–120004
Publication date
13 July 2026
Language
EN