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Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.) |
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| Authors: | Ying Xin Min Zhang Benu Adhikari |
| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;2. School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;3. School of Health Sciences, University of Ballarat, Mount Helen, Victoria 3353, Australia |
| Abstract: | |
| Keywords: | Glass transition temperature State of water Osmotic dehydration Trehalose LF-MRI DSC |
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