Optimization of explosion puffing drying for browning control in Muskmelon (Cucumis melo L.) using Taguchi orthogonal arrays

Physical characterization of sunflower seeds dehydrated by using electromagnetic induction and low-pressure system

(2020) Arturo Agustin Ortiz-Hernandez et al.   Innovative Food Science & Emerging Technologies

Effect of superheated steam treatment on yield, physicochemical properties and volatile profiles of perilla seed oil

(2020) Kyo-Yeon Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour

(2018) Trust Beta et al.   FOOD CHEMISTRY

Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts

(2018) Małgorzata Sikora et al.   FOOD CHEMISTRY

Effect of amino acids and frequency of reuse frying oils at different temperature on acrylamide formation in palm olein and soy bean oils via modeling system

(2018) G. Daniali et al.   FOOD CHEMISTRY

Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear puree

(2018) Lei Zhou et al.   Innovative Food Science & Emerging Technologies

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

Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction

(2017) Ana S.P. Moreira et al.   FOOD CHEMISTRY

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

(2017) Neslihan Göncüoğlu Taş et al.   FOOD CHEMISTRY

Hot air drying and freeze drying pre-treatments coupled to explosion puffing drying in terms of quality attributes of mango, pitaya, and papaya fruit chips

(2017) Jian-Yong Yi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing

(2017) Blanca A Mondaca-Navarro et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of hybrid drying methods on physicochemical, nutritional and antioxidant properties of dried black mulberry

(2017) Qinqin Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and browning in potato and apple puree

(2016) Sukhontha Sukhonthara et al.   FOOD CHEMISTRY

High pressure thermal processing of pears: Effect on endogenous enzyme activity and related quality attributes

(2016) Netsanet Shiferaw Terefe et al.   Innovative Food Science & Emerging Technologies

Effects of pretreatments on explosion puffing drying kinetics of apple chips

(2015) Jinfeng Bi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality

(2012) G. Sarwar Gilani et al.   BRITISH JOURNAL OF NUTRITION

Influence of putative polyphenoloxidase (PPO) inhibitors on strawberry (Fragaria x ananassa Duch.) PPO, anthocyanin and color stability of stored purées

(2012) Melanie Holzwarth et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Degradation Kinetics of Colour and Total Carotenoids in Jackfruit (Artocarpus heterophyllus) Bulb Slices During Hot Air Drying

(2010) Alok Saxena et al.   Food and Bioprocess Technology

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

Kinetic characterisation and thermal inactivation study of polyphenol oxidase and peroxidase from table grape (Crimson Seedless)

(2008) M.I. Fortea et al.   FOOD CHEMISTRY

Isotope Labeling Studies on the Formation of 5-(Hydroxymethyl)-2-furaldehyde (HMF) from Sucrose by Pyrolysis-GC/MS

(2008) Carolina Perez Locas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

(2007) A ALTUNKAYA et al.   FOOD CHEMISTRY

Characterization and Role of Polyphenol Oxidase and Peroxidase in Browning of Fresh-Cut Melon

(2007) Marco Chisari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY