Application of different drying methods for evaluation of phytochemical content and physical properties of broccoli, kale, and spinach

Drying characteristics and quality attributes of apple slices dried by a non-thermal ultrasonic contact drying method

(2021) Ozan Kahraman et al.   ULTRASONICS SONOCHEMISTRY

Evaluation of storage stability of dried powdered coriander, parsley and celery leaves based on the moisture sorption isotherms and glass transition temperature

(2021) Izabela Staniszewska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of physicochemical, packing and microstructural properties of beet, blueberry, carrot and cranberry powders: The effect of drying methods

(2021) Ragya Kapoor et al.   POWDER TECHNOLOGY

Effects of Different Drying Methods on Untargeted Phenolic Metabolites, and Antioxidant Activity in Chinese Cabbage (Brassica rapa L. subsp. chinensis) and Nightshade (Solanum retroflexum Dun.)

(2020) Millicent G. Managa et al.   MOLECULES

Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products

(2020) Sónia S. Ferreira et al.   FOOD RESEARCH INTERNATIONAL

Sustainable Development in the Agri-Food Sector in Terms of the Carbon Footprint: A Review

(2020) Magdalena Karwacka et al.   Sustainability

Phenolic acids from vegetables: A review on processing stability and health benefits

(2020) Havalli Bommegowda Rashmi et al.   FOOD RESEARCH INTERNATIONAL

Shelf-life extension of Paneer by a sequential supercritical-CO2-based process

(2020) Ragya Kapoor et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Effect of light, oxygen and temperature on the stability of artepillin C and p-coumaric acid from Brazilian green propolis

(2019) Caroline Arruda et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods

(2018) Boris Nemzer et al.   FOOD CHEMISTRY

The role of wild fruits and vegetables in delivering a balanced and healthy diet

(2017) Callistus Bvenura et al.   FOOD RESEARCH INTERNATIONAL

Temporal Texture Profile and Identification of Glass Transition Temperature as an Instrumental Predictor of Stickiness in a Caramel System

(2017) Emily J. Mayhew et al.   JOURNAL OF FOOD SCIENCE

Production of mango powder by spray drying and cast-tape drying

(2017) Marta Fernanda Zotarelli et al.   POWDER TECHNOLOGY

Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens

(2016) M. Madhava Naidu et al.   FOOD CHEMISTRY

Pulsed electric field assisted vacuum freeze-drying of apple tissue

(2016) Oleksii Parniakov et al.   Innovative Food Science & Emerging Technologies

Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves

(2015) Sahar Roshanak et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.)

(2013) Ying Xin et al.   JOURNAL OF FOOD ENGINEERING

Some recent advances in microstructural modification and monitoring of foods during drying: A review

(2013) Chalida Niamnuy et al.   JOURNAL OF FOOD ENGINEERING

Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder

(2012) O.A. Caparino et al.   JOURNAL OF FOOD ENGINEERING

Simultaneous Determination of B Group Vitamins in Supplemented Food Products by High Performance Liquid Chromatography-Diode Array Detection

(2011) Joon-Hyuk Suh et al.   BULLETIN OF THE KOREAN CHEMICAL SOCIETY

Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)

(2011) Raquel P.F. Guiné et al.   FOOD AND BIOPRODUCTS PROCESSING

COLORED POTATOES (SOLANUM TUBEROSUM L.) DRIED FOR ANTIOXIDANT-RICH VALUE-ADDED FOODS

(2011) BALUNKESWAR NAYAK et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

GLUCOSINOLATE COMPOSITION OF BRASSICA IS AFFECTED BY POSTHARVEST, FOOD PROCESSING AND MYROSINASE ACTIVITY

(2011) A. AIRES et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Advanced preservation methods and nutrient retention in fruits and vegetables

(2011) Diane M Barrett et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves

(2011) Anna Korus   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent advances in drying and dehydration of fruits and vegetables: a review

(2010) V. R. Sagar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of the Novel Radiant Zone Drying Method on Anthocyanins and Phenolics of Three Blueberry Liquids

(2009) Moumita Chakraborty et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of pressure/temperature treatments on stability and activity of endogenous broccoli (Brassica oleracea L. cv. Italica) myrosinase and on cell permeability

(2008) David Van Eylen et al.   JOURNAL OF FOOD ENGINEERING

Water sorption isotherms and glass transition temperature of spray dried tomato pulp

(2007) Athanasia M. Goula et al.   JOURNAL OF FOOD ENGINEERING

Kinetic parameters of surface color degradation of canned fresh green peas sterilized in a rotary retort

(2007) Raúl L. Garrote et al.   LWT-FOOD SCIENCE AND TECHNOLOGY