Food chemistryVolatile Organic CompoundsAmino AcidsSugarsDesiccationTemperature
Dynamic changes in reducing sugars, amino acids, volatiles of Lanxangia tsao-ko and prediction of their potential precursors during constant and variable temperature drying.
Dengke Fu, Yuanzhong Wang, Tianmei Yang, Jinyu Zhang
Published: 202610.1016/j.foodchem.2025.147061
Abstract
We examined the dynamic evolution of reducing sugars, amino acids, and volatiles in Lanxangia tsao-ko (LT) during constant temperature drying at 50 °C (CT) and variable temperature drying (VT). The study shows that VT shortened drying time, reduced t…
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