Conveyor belt catalytic infrared as a novel apparatus for blanching processing applied to sweet potatoes in the industrial scale

Effects of radio-frequency-assisted blanching on the polyphenol oxidase, microstructure, physical characteristics, and starch content of potato

(2020) Zhenna Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of different blanching strategies on quality characteristics and bioactive constituents of Toona sinensis

(2020) Cheng Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state

(2020) Baoguo Xu et al.   FOOD HYDROCOLLOIDS

A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris

(2019) Xiao-fei Wu et al.   Innovative Food Science & Emerging Technologies

Conveyor-belt drying of Eugenia uniflora L. leaves: influence of drying conditions on the yield, composition, antioxidant activity and total phenolic content of supercritical CO2 extracts

(2019) Nicholas I. Canabarro et al.   FOOD AND BIOPRODUCTS PROCESSING

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

Impact of elevated O2 and CO2 atmospheres on chemical attributes and quality of strawberry (Fragaria × ananassa Duch.) during storage

(2019) Mingyi Yang et al.   FOOD CHEMISTRY

Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric package gas barrier during storage

(2019) Hongchao Zhang et al.   Food Packaging and Shelf Life

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

(2019) Xule Wang et al.   FOOD CHEMISTRY

High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper

(2019) Hui Wang et al.   FOOD CONTROL

Developing radio frequency blanching process of apple slice

(2019) Xueying Zhang et al.   JOURNAL OF FOOD ENGINEERING

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

(2019) Baoguo Xu et al.   ULTRASONICS SONOCHEMISTRY

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

(2018) Yabin Feng et al.   FOOD CHEMISTRY

Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes

(2018) Epameinondas Xanthakis et al.   Innovative Food Science & Emerging Technologies

Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying

(2018) Bengang Wu et al.   JOURNAL OF FOOD ENGINEERING

Kinetics of peroxidase inactivation, color and temperature changes during pumpkin ( Cucurbita moschata ) blanching using infrared heating

(2018) Seyedeh Narges Jamali et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method

(2018) Jing Chen 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 effectiveness of combined infrared and hot-air drying strategies for sweet potato

(2018) Daniel I. Onwude et al.   JOURNAL OF FOOD ENGINEERING

Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

(2017) Jun Wang et al.   FOOD CHEMISTRY

Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca)

(2017) Hui Liu et al.   FOOD CHEMISTRY

Changes in total phenolic content and color of bottle gourd (Lagenaria siceraria) juice upon conventional and ohmic blanching

(2017) Suheela Bhat et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: A kinetic study

(2016) Mahsa Ziabakhsh Deylami et al.   JOURNAL OF FOOD ENGINEERING

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

Influence of moderate electric field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic compounds of sugarcane juice treated by ohmic heating

(2016) Bethania Brochier et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality

(2015) Jing Peng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Investigation of radio frequency heating uniformity of wheat kernels by using the developed computer simulation model

(2015) Shunshan Jiao et al.   FOOD RESEARCH INTERNATIONAL

Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango

(2015) Isabel R.F. Guiamba et al.   JOURNAL OF FOOD SCIENCE

Performance of a convective, infrared and combined infrared- convective heated conveyor-belt dryer

(2014) Hany S. El-Mesery et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of ohmic heating/osmotic dehydration treatments on polyphenoloxidase inactivation, physical properties and microbial stability of apples (cv. Granny Smith)

(2013) J. Moreno et al.   Innovative Food Science & Emerging Technologies

Polyphenol oxidase inactivation and vitamin C degradation kinetics of Fuji apple quarters by high humidity air impingement blanching

(2013) Jun-Wen Bai et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads

(2013) V. Guida et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of simultaneous infrared dry-blanching and dehydration on quality characteristics of carrot slices

(2013) Bengang Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes

(2011) Achinta Bordoloi et al.   FOOD CHEMISTRY

Functional properties of different Korean sweet potato varieties

(2011) Ji-Myoung Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Influence of Cell Integrity on Textural Properties of Raw, High Pressure, and Thermally Processed Onions

(2010) M.E. Gonzalez et al.   JOURNAL OF FOOD SCIENCE

Kinetic study of thermal inactivation of potato peroxidase during high-temperature short-time processing

(2010) Bo Yu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Modeling of thin-layer drying of potato slices in length of continuous band dryer

(2009) Mortaza Aghbashlo et al.   ENERGY CONVERSION AND MANAGEMENT

Processing and quality characteristics of apple slices processed under simultaneous infrared dry-blanching and dehydration with intermittent heating

(2009) Yi Zhu et al.   JOURNAL OF FOOD ENGINEERING

Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating

(2008) Yi Zhu et al.   JOURNAL OF FOOD ENGINEERING

HEATING UNIFORMITY AND RATES IN A DOMESTIC MICROWAVE COMBINATION OVEN

(2008) V. RAKESH et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Thermal inactivation kinetics of peroxidase in mint leaves

(2007) G. Rudra Shalini et al.   JOURNAL OF FOOD ENGINEERING