Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Pulsed vacuum drying of Chinese ginger (Zingiber officinale Roscoe) slices: Effects on drying characteristics, rehydration ratio, water holding capacity, and microstructure

(2018) Jun Wang et al.   DRYING TECHNOLOGY

Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L.) slices and enzyme inactivation

(2018) S. Deepika et al.   DRYING TECHNOLOGY

Ultrasound-Assisted Osmotic Treatment of Model Food Impregnated with Pomegranate Peel Phenolic Compounds: Mass Transfer, Texture, and Phenolic Evaluations

(2018) Fatemeh Hamedi et al.   Food and Bioprocess Technology

A comparative UPLC-Q/TOF-MS-based metabolomics approach for distinguishing Zingiber officinale Roscoe of two geographical origins

(2018) Enos Mais et al.   FOOD CHEMISTRY

The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments

(2018) Xiamin Cao et al.   Innovative Food Science & Emerging Technologies

Quality and postharvest-shelf life of cold-stored strawberry fruit as affected by gum arabic (Acacia senegal ) edible coating

(2018) Haroon Elrasheid Tahir et al.   JOURNAL OF FOOD BIOCHEMISTRY

Impact of ultrasound and blanching on functional properties of hot-air dried and freeze dried onions

(2018) F. Ren et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying

(2018) Lin Wang et al.   ULTRASONICS SONOCHEMISTRY

The kinetics and thermodynamics study of bioactive compounds and antioxidant degradation of dried banana (Musa ssp.) slices using controlled humidity convective air drying

(2018) Frederick Sarpong et al.   Journal of Food Measurement and Characterization

Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.)

(2018) Xiao-Lin Zhang et al.   JOURNAL OF FOOD ENGINEERING

Influence of ultrasound application on both the osmotic pretreatment and subsequent convective drying of pineapple ( Ananas comosus )

(2017) J.L.G. Corrêa et al.   Innovative Food Science & Emerging Technologies

Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas)

(2017) Ayobami Olayemi Oladejo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance

(2017) Valentina Prosapio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Low intensity ultrasound as a pretreatment to drying of daylilies: Impact on enzyme inactivation, color changes and nutrition quality parameters

(2017) Zhongyuan Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry

(2017) Ezzeddine Amami et al.   ULTRASONICS SONOCHEMISTRY

Chemical components retention and modelling of antioxidant activity using neural networks in oven dried tomato slices with and without osmotic dehydration pre-treatment

(2017) Luqmon Azeez et al.   Journal of Food Measurement and Characterization

Effect of ultrasound treatment on microstructure, colour and carotenoid content in fresh and dried carrot tissue

(2016) Malgorzata Nowacka et al.   APPLIED ACOUSTICS

The influence of immersion and contact ultrasound treatment on selected properties of the apple tissue

(2016) Artur Wiktor et al.   APPLIED ACOUSTICS

Ultrasonication as pretreatment for drying of tomato slices in a hot air–microwave hybrid oven

(2016) Erhan Horuz et al.   DRYING TECHNOLOGY

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

(2016) Kejing An et al.   FOOD CHEMISTRY

Chemical characterization and antioxidant activities comparison in fresh, dried, stir-frying and carbonized ginger

(2016) Yuxin Li et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Effect of osmotic dehydration on physico-chemical properties and pigment content of carrot (Daucus carota L) during preserve manufacture

(2016) Amritpal Kaur et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of Ultrasound-Assisted Air-Drying and Conventional Air-Drying on the Activity of Apple Enzymes

(2016) Sueli Rodrigues et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinalevar. Grand Cayman)

(2015) José A. García-Toledo et al.   CyTA-Journal of Food

Drying characteristics and modeling of yam slices under different relative humidity conditions

(2015) Hao-Yu Ju et al.   DRYING TECHNOLOGY

Chemical and antioxidant parameters of dried forms of ginger rhizomes

(2015) Aicha Jelled et al.   INDUSTRIAL CROPS AND PRODUCTS

Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures

(2015) Alifdalino Sulaiman et al.   JOURNAL OF FOOD ENGINEERING

Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on Drying Kinetics and Effective Moisture Diffusivity of Mirabelle Plum

(2015) Jalal Dehghannya et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes

(2015) Wenjun Wang et al.   JOURNAL OF FOOD SCIENCE

Influence of air drying properties on non-enzymatic browning, major bio-active compounds and antioxidant capacity of osmotically pretreated papaya

(2015) Patchimaporn Udomkun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of osmotic dehydration on the physical and chemical properties of Mexican ginger (Zingiber officinalevar. Grand Cayman)

(2015) José A. García-Toledo et al.   CyTA-Journal of Food

Influence of Ultrasound-Assisted Osmotic Dehydration and Freezing on the Water State, Cell Structure, and Quality of Radish (Raphanus sativusL.) Cylinders

(2014) Baoguo Xu et al.   DRYING TECHNOLOGY

Assisted ultrasound applications for the production of safe foods

(2014) D. M. Sango et al.   JOURNAL OF APPLIED MICROBIOLOGY

The Inactivation of Enzymes by Ultrasound—A Review of Potential Mechanisms

(2013) Md. Nahidul Islam et al.   FOOD REVIEWS INTERNATIONAL

Supercritical CO2 extracts and essential oil of ginger (Zingiber officinale R.): Chemical composition and antibacterial activity

(2013) Michele C. Mesomo et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Thermosonication as a potential quality enhancement technique of apple juice

(2013) Muhammad Abid et al.   ULTRASONICS SONOCHEMISTRY

Nonthermal Food Processing Alternatives and Their Effects on Taste and Flavor Compounds of Beverages

(2012) Enrique Ortega-Rivas et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

(2012) Juliana Gamboa-Santos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The Influence of Selected Osmotic Dehydration and Pretreatment Parameters on Dry Matter and Polyphenol Content in Highbush Blueberry (Vaccinium corymbosum L.) Fruits

(2012) Anna Kucner et al.   Food and Bioprocess Technology

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying

(2012) Kejian Zou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments

(2012) X.-f. Cheng et al.   ULTRASONICS SONOCHEMISTRY

Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace

(2011) María Elena Heras-Ramírez et al.   Food and Bioprocess Technology

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

(2011) A. Rawson et al.   FOOD RESEARCH INTERNATIONAL

Optimisation of osmotic dehydration process of guavas by response surface methodology and desirability function

(2011) Gláucia S. Vieira et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid

(2010) Ji-Hyun Jang et al.   FOOD CHEMISTRY

Antioxidant Activities and Polyphenolic Properties of Raw and Osmotically Dehydrated Dried Mushroom (Agaricus bisporous) Snack Food

(2010) Richu Singla et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

(2009) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY