Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product

Retention of total phenolic content and antioxidant activity in the concentration of broccoli extract by progressive freeze concentration

(2020) Aisyah N. H. Azhar et al.   International Journal of Food Engineering

Effects of collagen and casein with phenolic compounds interactions on protein in vitro digestion and antioxidation

(2020) Qian Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synthesis of 5-HMF from an ultrasound-ionic liquid pretreated sugarcane bagasse by using a microwave-solid acid/ionic liquid system

(2020) Mo Li et al.   INDUSTRIAL CROPS AND PRODUCTS

Vacuum pulsation drying of okra (Abelmoschus esculentus L. Moench): Better retention of the quality characteristics by flat sweep frequency and pulsed ultrasound pretreatment

(2020) Xin Xu et al.   FOOD CHEMISTRY

Effect of freeze-thaw cycles pretreatment on the vacuum freeze-drying process and physicochemical properties of the dried garlic slices

(2020) Yabin Feng et al.   FOOD CHEMISTRY

Pretreatment of ultrasound combined vacuum enhances the convective drying efficiency and physicochemical properties of okra (Abelmoschus esculentus)

(2019) Hua Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties

(2019) Yi Liu et al.   FOOD CHEMISTRY

Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum)

(2019) Xule Wang et al.   FOOD CHEMISTRY

Effect of drying methods on physicochemical properties and antioxidant activities of okra pods

(2019) Xiao Gong et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of ultrasound-assisted osmotic dehydration on texture, bioactive compounds and metabolites analysis of plum

(2019) Abdul Rahaman et al.   ULTRASONICS SONOCHEMISTRY

Changes in chemical composition and biological activity of essential oil from Thomson navel orange ( Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods

(2019) Reza Farahmandfar et al.   Food Science & Nutrition

Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein

(2019) Baoguo Xu et al.   ULTRASONICS SONOCHEMISTRY

Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI

(2018) Mingqian Tan et al.   FOOD RESEARCH INTERNATIONAL

Unified and explicit expressions of three-dimensional Green’s functions and their first derivatives for piezoelectric solids with general anisotropy

(2018) Longtao Xie et al.   INTERNATIONAL JOURNAL OF SOLIDS AND STRUCTURES

Effect of pulsed electric field coupled with vacuum infusion on quality parameters of frozen/thawed strawberries

(2018) Elena Velickova et al.   JOURNAL OF FOOD ENGINEERING

Pulsed vacuum drying enhances drying kinetics and quality of lemon slices

(2018) Jun Wang et al.   JOURNAL OF FOOD ENGINEERING

Effects of freezing on cell structure of fresh cellular food materials: A review

(2018) Dongmei Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of ultrasonic pretreatments on quality, energy consumption and sterilization of barley grass in freeze drying

(2018) Xiaohuang Cao et al.   ULTRASONICS SONOCHEMISTRY

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

Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration as a novel method for garlic slices dehydration

(2018) Yabin Feng et al.   ULTRASONICS SONOCHEMISTRY

Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices

(2018) Jing-Kun Yan et al.   FOOD CHEMISTRY

The effect of ultrasound and freezing/thawing treatment on the physical properties of blueberries

(2018) Konrad W. Nowak et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple

(2018) Yasumasa Ando et al.   JOURNAL OF FOOD ENGINEERING

Investigation of rehydration kinetics of open-sun dried okra samples

(2017) Özlem Gökçe Kocabay et al.   HEAT AND MASS TRANSFER

Enhancement of drying and rehydration characteristics of okra by ultrasound pre-treatment application

(2017) Senem Tüfekçi et al.   HEAT AND MASS TRANSFER

Effect of microwave drying on quality kinetics of okra

(2017) Muhammad Aamir et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Pulsed vacuum drying of rhizoma dioscoreae slices

(2017) Yucen Xie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: Antioxidant properties, sensory quality, and energy consumption

(2017) Ning Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2016) Malgorzata Nowacka et al.   APPLIED ACOUSTICS

Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties

(2016) Seyed Saeid Hosseini et al.   CARBOHYDRATE POLYMERS

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

Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure

(2016) Yasumasa Ando et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical characterization of the polysaccharide from Bletilla striata : Effect of drying method

(2015) Lingshan Kong et al.   CARBOHYDRATE POLYMERS

Pectin from Abelmoschus esculentus: Optimization of extraction and rheological properties

(2014) Yi Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

AnArabidopsisCell Wall Proteoglycan Consists of Pectin and Arabinoxylan Covalently Linked to an Arabinogalactan Protein

(2013) Li Tan et al.   PLANT CELL

Rheological characterization of okra pectins

(2012) V. Kontogiorgos et al.   FOOD HYDROCOLLOIDS

Drying of ultrasound pretreated apple and its selected physical properties

(2012) Małgorzata Nowacka et al.   JOURNAL OF FOOD ENGINEERING

Ultrasound-assisted extraction of polysaccharides from mulberry leaves

(2011) Zhi Ying et al.   FOOD CHEMISTRY

Optimization of microwave-assisted hot air drying conditions of okra using response surface methodology

(2011) Deepak Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Okra pectin contains an unusual substitution of its rhamnosyl residues with acetyl and alpha-linked galactosyl groups

(2009) Nipaporn Sengkhamparn et al.   CARBOHYDRATE RESEARCH

Pectins in Processed Fruits and Vegetables: Part II-Structure-Function Relationships

(2009) D.N. Sila et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Pectins in Processed Fruits and Vegetables: Part III-Texture Engineering

(2009) S. Van Buggenhout et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour

(2009) O.E. Adelakun et al.   FOOD AND CHEMICAL TOXICOLOGY

Physicochemical properties of pectins from okra (Abelmoschus esculentus (L.) Moench)

(2009) Nipaporn Sengkhamparn et al.   FOOD HYDROCOLLOIDS

Effect of Pre-Treatment on the Drying Characteristics and Kinetics of Okra (Abelmoschus esculetus (L.) Moench) Slices

(2009) Olajide Sobukola   International Journal of Food Engineering

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

(2009) Xiufang Xia et al.   MEAT SCIENCE

Effect of Processing Conditions on Drying Kinetics and Particle Microstructure of Carrot

(2008) Alejandro Reyes et al.   DRYING TECHNOLOGY

Identification and quantification of polyphenolic compounds from okra seeds and skins

(2008) Panagiotis Arapitsas   FOOD CHEMISTRY

Evaluation of antioxidant ability of ethanolic extract from dill (Anethum graveolens L.) flower

(2008) Yung-Shin Shyu et al.   FOOD CHEMISTRY

Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

(2007) Muthupandian Ashokkumar et al.   Innovative Food Science & Emerging Technologies