Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe)

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

Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic

(2020) Yabin Feng et al.   FOOD CHEMISTRY

Nutritional implications of ginger: chemistry, biological activities and signaling pathways

(2020) Ryoiti Kiyama   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Bioactive compounds, antioxidant activity, and sensory qualities of red-fleshed apples dried by different methods

(2020) Marcin Kidoń et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

(2020) Karoline Costa Santos et al.   ULTRASONICS SONOCHEMISTRY

Changes in curcuminoids and chemical components of turmeric (Curcuma longa L.) under freeze-drying and low-temperature drying methods

(2020) Theeraphan Chumroenphat et al.   FOOD CHEMISTRY

Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices

(2019) Longyang Yao 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

Improvement of the catalytic infrared drying process and quality characteristics of the dried garlic slices by ultrasound-assisted alcohol pretreatment

(2019) Yabin Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2019) Baoguo Xu et al.   ULTRASONICS SONOCHEMISTRY

Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review

(2018) Kai Fan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Drying-induced physico-chemical changes in cranberry products

(2018) Anna Michalska et al.   FOOD CHEMISTRY

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

(2018) Huiying Zhang et al.   FOOD CHEMISTRY

Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices

(2018) Yabin Feng et al.   FOOD CHEMISTRY

Development and optimization of novel infrared dry peeling method for ginger ( Zingiber officinale Roscoe) rhizome

(2018) A.E. Kate et al.   Innovative Food Science & Emerging Technologies

Pulsed vacuum drying enhances drying kinetics and quality of lemon slices

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

Effect of shape change and initial geometry on water diffusivity estimation during drying of gel model systems

(2018) E.M. López-Méndez et al.   JOURNAL OF FOOD ENGINEERING

Effects of drying methods on drying characteristics, physicochemical properties and antioxidant capacity of okra

(2018) Hongyan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tomato peeling performance under pilot scale catalytic infrared heating

(2018) Sriram K. Vidyarthi et al.   JOURNAL OF FOOD ENGINEERING

Infrared drying of strawberry

(2017) Nafiye Adak et al.   FOOD CHEMISTRY

Plant xylem hydraulics: What we understand, current research, and future challenges

(2017) Martin D. Venturas et al.   Journal of Integrative Plant Biology

The potential of computer vision, optical backscattering parameters and artificial neural network modelling in monitoring the shrinkage of sweet potato (Ipomoea batatas L.) during drying

(2017) Daniel I Onwude et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparative evaluation of physical properties and volatiles profile of cabbages subjected to hot air and freeze drying

(2017) Gomathi Rajkumar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel

(2016) Rebogile R. Mphahlele et al.   BMC Complementary and Alternative Medicine

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

The fastest capillary penetration of power-law fluids

(2015) Dahua Shou et al.   CHEMICAL ENGINEERING SCIENCE

Effects of Four Different Drying Methods on the Quality Characteristics of Peeled Litchis (Litchi chinensisSonn.)

(2014) Chun Fang Song et al.   DRYING TECHNOLOGY

Catalytic Infrared and Hot Air Dehydration of Carrot Slices

(2014) Bengang Wu et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Total Phenolics, Flavonoids, and Antioxidant Activity of Sage (Salvia officinalis L.) Plants as Affected by Different Drying Methods

(2012) Ibtissem Hamrouni-Sellami et al.   Food and Bioprocess Technology

Effect of far-infrared radiation drying of citrus press-cakes on free radical scavenging and antioxidant activities

(2009) Mahinda Senevirathne et al.   JOURNAL OF FOOD ENGINEERING

Antioxidant and tyrosinase inhibition properties of leaves and rhizomes of ginger species

(2008) E.W.C. Chan et al.   FOOD CHEMISTRY