Effect of ultrasound-assisted osmotic dehydration pretreatment on the infrared drying of Pakchoi Stems

High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape

(2018) Jun Wang et al.   CARBOHYDRATE POLYMERS

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

Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation

(2018) Sagar A. Nalawade et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

(2018) Hai-ou Wang et al.   JOURNAL OF FOOD QUALITY

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

Molecular structure, stability and cytotoxicity of natural green colorants produced from Centella asiatica L. leaves treated by steaming and metal complexations

(2017) Luxsika Ngamwonglumlert et al.   FOOD CHEMISTRY

Infrared drying of strawberry

(2017) Nafiye Adak et al.   FOOD CHEMISTRY

Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche

(2017) Marina Cano-Lamadrid et al.   FOOD CHEMISTRY

Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration

(2017) Dominik Mierzwa et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

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

Effects of pretreatment ultrasound bath and ultrasonic probe, in osmotic dehydration, in the kinetics of oven drying and the physicochemical properties of beet snacks

(2017) Marcela Bromberger Soquetta et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

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

Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper ( Capsicum annuum L.)

(2017) Jun Wang 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 and centrifugal force on carambola ( Averrhoa carambola L.) slices during osmotic dehydration

(2017) Nirmali Barman et al.   ULTRASONICS SONOCHEMISTRY

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

(2017) Ezzeddine Amami et al.   ULTRASONICS SONOCHEMISTRY

Effect of blanching and thermal preservation on rheology of curry leaf puree

(2017) J. Meher et al.   Journal of Food Measurement and Characterization

Sulfur decreases cadmium translocation and enhances cadmium tolerance by promoting sulfur assimilation and glutathione metabolism in Brassica chinensis L.

(2016) Taishuai Liang et al.   ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean

(2016) Teng Li et al.   International Journal of Food Engineering

Chlorophyll Color Retention in Green Pepper Preserved in Natural Lemon Juice

(2016) Maher Al-Dabbas et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean

(2016) Teng Li et al.   International Journal of Food Engineering

Impact of the industrial freezing process on selected vegetables — Part I. Structure, texture and antioxidant capacity

(2015) Maria Paciulli et al.   FOOD RESEARCH INTERNATIONAL

Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment

(2015) Patrícia Moreira Azoubel et al.   Food Engineering Reviews

Convective-intermittent drying of cherries preceded by ultrasonic assisted osmotic dehydration

(2014) S.J. Kowalski et al.   CHEMICAL ENGINEERING AND PROCESSING

Temperature and Quality Characteristics of Infrared Radiation–Dried Kelp at Different Peak Wavelengths

(2014) Baoguo Xu et al.   DRYING TECHNOLOGY

Effect of heat treatment, pH, sugar concentration, and metal ion addition on green color retention in homogenized puree of Thompson seedless grape

(2013) Yongju Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes

(2012) Vahid Mohammadpour Karizaki et al.   Food and Bioprocess Technology

EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND DRYING TEMPERATURE ON HOT AIR IMPINGEMENT DRYING KINETICS AND QUALITY ATTRIBUTES OF YAM SLICES

(2011) H.-W. XIAO et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency

(2010) Juan Garcia-Noguera et al.   DRYING TECHNOLOGY

Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips

(2010) Rui Wang et al.   DRYING TECHNOLOGY

Ultrasonically Enhanced Osmotic Pretreatment of Sea Cucumber Prior to Microwave Freeze Drying

(2008) Xu Duan et al.   DRYING TECHNOLOGY

Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration

(2007) Fabiano A.N. Fernandes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY