[1] LIU B N,TAO Y,MANICKAM S, et al.Influence of sequential exogenous pretreatment and contact ultrasound-assisted air drying on the metabolic pathway of glucoraphanin in broccoli florets[J].Ultrasonics Sonochemistry,2022,84:105977.
[2] VARGAS L,KAPOOR R,NEMZER B,et al.Application of different drying methods for evaluation of phytochemical content and physical properties of broccoli, kale, and spinach[J].LWT,2022,155:112892.
[3] ZHU R,JIANG S R,LI D D, et al.Dehydration of apple slices by sequential drying pretreatments and airborne ultrasound-assisted air drying:Study on mass transfer, profiles of phenolics and organic acids and PPO activity[J].Innovative Food Science & Emerging Technologies,2022, 75:102871.
[4] CHAO E P,LI J W,FAN L P.Enhancing drying efficiency and quality of seed-used pumpkin using ultrasound, freeze-thawing and blanching pretreatments[J].Food Chemistry, 2022, 384:132496.
[5] JIANG H Y,LING B,ZHOU X,et al.Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato[J].Innovative Food Science & Emerging Technologies,2020,66:102513.
[6] WANG G C,FARNHAM M,JEFFERY E H.Impact of thermal processing on sulforaphane yield from broccoli (Brassica oleracea L.ssp.Italica)[J].Journal of Agricultural and Food Chemistry,2012, 60(27):6743-6748.
[7] TABART J, PINCEMAIL J, KEVERS C, et al.Processing effects on antioxidant, glucosinolate, and sulforaphane contents in broccoli and red cabbage[J].European Food Research and Technology, 2018, 244(12):2085-2094.
[8] HAWA L C, UBAIDILLAH U, MARDIYANI S A, et al.Drying kinetics of cabya (Piper retrofractum Vahl) fruit as affected by hot water blanching under indirect forced convection solar dryer[J].Solar Energy, 2021, 214:588-598.
[9] DHURVE P, KUMAR ARORA V, KUMAR YADAV D, et al.Drying kinetics, mass transfer parameters, and specific energy consumption analysis of watermelon seeds dried using the convective dryer[J].Materials Today:Proceedings, 2022, 59:926-932.
[10] ZHANG Z W, LI J Y, FAN L P.Evaluation of the composition of Chinese bayberry wine and its effects on the color changes during storage[J].Food Chemistry, 2019, 276:451-457.
[11] SAHOO M, TITIKSHYA S, ARADWAD P, et al.Study of the drying behaviour and color kinetics of convective drying of yam (Dioscorea hispida) slices[J].Industrial Crops and Products, 2022, 176:114258.
[12] LU J D, WANG Z, QIN L H, et al.Drying methods affect bioactive compound contents and antioxidant capacity of Bletilla striata (Thunb.) Reichb.f.flower[J].Industrial Crops and Products, 2021, 164:113388.
[13] KHUDYAKOV D, SOSNIN M, SHORSTKII I, et al.Cold filamentary microplasma pretreatment combined with infrared dryer:Effects on drying efficiency and quality attributes of apple slices[J].Journal of Food Engineering, 2022, 329:111049.
[14] YAMAKAGE K, YAMADA T, TAKAHASHI K, et al.Impact of pre-treatment with pulsed electric field on drying rate and changes in spinach quality during hot air drying[J].Innovative Food Science & Emerging Technologies, 2021, 68:102615.
[15] NAGEL A, NEIDHART S, KUEBLER S, et al.Applicability of fruit blanching and intermittent microwave-convective belt drying to industrial peel waste of different mango cultivars for the recovery of functional coproducts[J].Industrial Crops and Products,2017, 109:923-935.
[16] RAJORIYA D, SHEWALE S R, BHAVYA M L, et al.Far infrared assisted refractance window drying of apple slices:Comparative study on flavour, nutrient retention and drying characteristics[J].Innovative Food Science & Emerging Technologies, 2020, 66:102530.
[17] MUKHERJEE S, CHATTOPADHYAY P K.Whirling bed blanching of potato cubes and its effects on product quality[J].Journal of Food Engineering, 2007, 78(1):52-60.
[18] MUGI V R, V.P C.Comparison of drying kinetics, thermal and performance parameters during drying guava slices in natural and forced convection indirect solar dryers[J].Solar Energy, 2022, 234:319-329.
[19] GOZTEPE B, KAYACAN S, BOZKURT F, et al.Drying kinetics, total bioactive compounds, antioxidant activity, phenolic profile, lycopene and β-carotene content and color quality of Rosehip dehydrated by different methods[J].LWT, 2022, 153:112476.
[20] WU Y F, LYU C Z, ZOU L G, et al.Approaches for enhancing the stability and formation of sulforaphane[J].Food Chemistry, 2021, 345:128771.
[21] JONES R B, FRISINA C L, WINKLER S, et al.Cooking method significantly effects glucosinolate content and sulforaphane production in broccoli florets[J].Food Chemistry, 2010, 123(2):237-242.
[22] LU Y J, PANG X Y, YANG T B.Microwave cooking increases sulforaphane level in broccoli[J].Food Science & Nutrition, 2020, 8(4):2052-2058.
[23] THOMAS M,BADR A,DESJARDINS Y,et al.Characterization of industrial broccoli discards (Brassica oleracea var.Italica) for their glucosinolate, polyphenol and flavonoid contents using UPLC MS/MS and spectrophotometric methods[J].Food Chemistry, 2018, 245:1204-1211.
[24] FEUMBA DIBANDA R, PANYOO AKDOWA E, RANI P A, et al.Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings[J].Food Chemistry, 2020, 302:125308.
[25] LI M Y, CHEN X M, DENG J,et al.Effect of thermal processing on free and bound phenolic compounds and antioxidant activities of hawthorn[J].Food Chemistry, 2020, 332:127429.
[26] KIM D S, HWANG E S, LEE J E, et al.Sphingosine-1-phosphate decreases melanin synthesis via sustained ERK activation and subsequent MITF degradation[J].Journal Of Cell Science, 2003, 116(Pt 9):1699-1706.
[27] LI H, XIA Y, LIU H Y, et al.Nutritional values, beneficial effects, and food applications of broccoli (Brassica oleracea var.Italica Plenck)[J].Trends in Food Science & Technology, 2022, 119:288-308.
[28] FEKI F, KLISUROVA D, ALI MASMOUDI M, et al.Optimization of microwave assisted extraction of simmondsins and polyphenols from Jojoba (Simmondsia chinensis) seed cake using Box-Behnken statistical design[J].Food Chemistry, 2021, 356:129670.
[29] TAO Y, LI D D, CHAI W S, et al.Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry:Heat and mass transfer simulation, energy consumption and quality evaluation[J].Ultrasonics Sonochemistry, 2021, 72:105410.
[30] OH M, OH I, JEONG S, et al.Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments[J].Food Chemistry, 2019, 300:125193.