Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study

Postharvest shelf-life extension of green chillies (Capsicum annuum L.) using shellac-based edible surface coatings

(2014) K. Chitravathi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Combined Infrared-Convective Drying of Murta (Ugni molinaeTurcz) Berries: Kinetic Modeling and Quality Assessment

(2013) Luis Puente-Díaz et al.   DRYING 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

Determination of effective moisture diffusivity and drying kinetics for poplar sawdust by thermogravimetric analysis under isothermal condition

(2011) Dengyu Chen et al.   BIORESOURCE TECHNOLOGY

Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno)

(2011) Ayhan Topuz et al.   FOOD CHEMISTRY

Drying Technology: Trends and Applications in Postharvest Processing

(2010) Arun S. Mujumdar et al.   Food and Bioprocess Technology

Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content

(2010) D. Arslan et al.   FOOD AND BIOPRODUCTS PROCESSING

Drying characteristics of sweet cherry

(2010) İbrahim Doymaz et al.   FOOD AND BIOPRODUCTS PROCESSING

Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.)

(2010) Yage Xing et al.   FOOD CHEMISTRY

Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods

(2010) Adam Figiel   JOURNAL OF FOOD ENGINEERING

Kinetics and modeling of whole longan with combined infrared and hot air

(2010) Paradorn Nuthong et al.   JOURNAL OF FOOD ENGINEERING

Moisture diffusivity of rough rice under infrared radiation drying

(2010) Ragab Khir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

(2009) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

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

Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe Barbadensis Miller) gel

(2008) Margarita Miranda 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

Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating

(2008) Junling Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of banana dehydration using sequential infrared radiation heating and freeze-drying

(2008) Zhongli Pan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Drying characteristics and quality of banana foam mat

(2007) Ratiya Thuwapanichayanan et al.   JOURNAL OF FOOD ENGINEERING

Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo)

(2007) A. Vega-Gálvez et al.   JOURNAL OF FOOD ENGINEERING

Ascorbic acid degradation kinetics in tomatoes at different drying conditions

(2007) P.H.M. Marfil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Drying kinetics and quality changes during drying of red pepper

(2007) Karina Di Scala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY