Effects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processing
Abstract This study aimed to improve the quality of blanched Shepherd’s purse. Before blanching, Shepherd’s purse was impregnated, combined with ultrasonic treatment (US) (0, 5, 15 min) and different impregnators (calcium chloride (Ca), glucose (Gl), sodium alginate (Al)) to investigate the effects...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-02-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-024-00292-y |
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