Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage

Effects of Processing and Storage Conditions on Functional Properties of Powdered Blueberry Pomace

(2022) Laura Calabuig-Jiménez et al.   Sustainability

Evaluation of pedoclimatic factors and cultural practices effects on carotenoid and sugar content in carrot root

(2022) Wilfried Chevalier et al.   EUROPEAN JOURNAL OF AGRONOMY

Antioxidant Dietary Fiber Sourced from Agroindustrial Byproducts and Its Applications

(2022) Jorge E. Angulo-López et al.   Foods

Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products

(2022) Claudia Bas-Bellver et al.   Foods

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

(2021) Luis Vargas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Turning Agri-Food Cooperative Vegetable Residues into Functional Powdered Ingredients for the Food Industry

(2020) Claudia Bas-Bellver et al.   Sustainability

A comparative evaluation of nutritional properties, antioxidant capacity and physical characteristics of cabbage (Brassica oleracea var. capitate Var L.) subjected to different drying methods

(2019) Yayuan Xu et al.   FOOD CHEMISTRY

Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying

(2019) Iasnaia Maria de Carvalho Tavares et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical properties, nutritional value and techno-functional properties of goldenberry ( Physalis peruviana ) waste powder concise title: Composition of goldenberry juice waste

(2018) Sayed M. Mokhtar et al.   FOOD CHEMISTRY

Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents

(2018) Lee Sin Chang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties

(2017) R. Martínez-Las Heras et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Phytochemical profile of commercially available food plant powders: their potential role in healthier food reformulations

(2015) M. Neacsu et al.   FOOD CHEMISTRY

Assessment of chemical, physico-chemical, techno-functional and antioxidant properties of fig (Ficus carica L.) powder co-products

(2015) Manuel Viuda-Martos et al.   INDUSTRIAL CROPS AND PRODUCTS

Mechanistic understanding of case-hardening and texture development during drying of food materials

(2015) Tushar Gulati et al.   JOURNAL OF FOOD ENGINEERING

Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders

(2015) Xu Si et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of the Efficiency of Five Different Drying Carriers on the Spray Drying of Persimmon Pulp Powders

(2014) Jing Du et al.   DRYING TECHNOLOGY

Storage stability test of apple peel powder using two packaging materials: High-density polyethylene and metalized films of high barrier

(2013) Carolina Henríquez et al.   INDUSTRIAL CROPS AND PRODUCTS

Polyphenolic Content and Antioxidant Capacity in Fruits of Plum (Prunus domestica L.) Cultivars “Valjevka” and “Mildora” as Influenced by Air Drying

(2013) Nemanja Miletić et al.   JOURNAL OF FOOD QUALITY

Antioxidant changes during postharvest processing and storage of leek (Allium ampeloprasum var. porrum)

(2013) Nathalie Bernaert et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels

(2011) Mei-Ling Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical composition, functional properties and processing of carrot—a review

(2011) Krishan Datt Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Alternation drying and grinding (ADG) technique: A novel approach for producing ripe mango powder

(2011) E.B. Djantou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes of tomato powder qualities during storage

(2010) Fengxia Liu et al.   POWDER TECHNOLOGY

THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIES

(2009) MAGDALENA MICHALCZYK et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review

(2008) P. H. S. Santos et al.   DRYING TECHNOLOGY