Open access
Sep 2026
Pretreatment With Dense-Phase Carbon Dioxide Improves Jujube Quality After Hot-Air/Microwave Drying.
Jujube is widely recognized as a highly nutritious food. However, due to its high moisture content at the harvesting stage, efficient drying techniques are typically required for extending its shelf life and maintaining quality. This study investigated the effects of three pretreatment strategies-nonthermal dielectric-...
Wen-Ting Jia, Hui-Jing Guo, Xin-Wen Jin et al.
· Journal of Food Science · 0 citations