Food structure: Its formation and relationships with other properties

A Review on the Relationship Between Food Structure, Processing, and Bioavailability

(2013) Ilkay Sensoy   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Oral processing, texture and mouthfeel: From rheology to tribology and beyond

(2013) Jason R. Stokes et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Novel Aspects of Formation of Food Structure during Drying

(2013) V. P. Oikonomopoulou et al.   DRYING TECHNOLOGY

Biological Aspects in Food Preservation by Ultraviolet Light: a Review

(2013) Elisa Gayán et al.   Food and Bioprocess Technology

Microstructure and olfactory quality of apples de-hydrated by innovative technologies

(2013) P. Laurienzo et al.   JOURNAL OF FOOD ENGINEERING

Approaches to analysis and modeling texture in fresh and processed foods – A review

(2013) Lan Chen et al.   JOURNAL OF FOOD ENGINEERING

Microscale modeling of coupled water transport and mechanical deformation of fruit tissue during dehydration

(2013) Solomon Workneh Fanta et al.   JOURNAL OF FOOD ENGINEERING

Intermittent drying of food products: A critical review

(2013) Chandan Kumar et al.   JOURNAL OF FOOD ENGINEERING

Structural Properties of Dried Potatoes, Mushrooms, and Strawberries as a Function of Freeze-Drying Pressure

(2012) Vasiliki P. Oikonomopoulou et al.   DRYING TECHNOLOGY

Ultrasonic-Assisted Convective Drying of Apple Slices

(2012) H. T. Sabarez et al.   DRYING TECHNOLOGY

Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying

(2012) A. Puig et al.   FOOD AND BIOPRODUCTS PROCESSING

The impact of freeze-drying on microstructure and rehydration properties of carrot

(2012) Adrian Voda et al.   FOOD RESEARCH INTERNATIONAL

Effect of osmotic dehydration on dielectric properties, microwave vacuum drying kinetics and quality of mangosteen

(2012) Nantawan Therdthai et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Heat Transfer to Foods: Ensuring Safety and Creating Microstructure

(2012) Peter J. Fryer et al.   JOURNAL OF HEAT TRANSFER-TRANSACTIONS OF THE ASME

The hierarchical structure and mechanics of plant materials

(2012) L. J. Gibson   Journal of the Royal Society Interface

Microwave Drying of Food and Agricultural Materials: Basics and Heat and Mass Transfer Modeling

(2012) Hao Feng et al.   Food Engineering Reviews

Shrinkage and Deformation ofAgave atrovirensKarw Tissue during Convective Drying: Influence of Structural Arrangements

(2011) Carolina Gumeta-Chávez et al.   DRYING TECHNOLOGY

Study of Instant Controlled Pressure Drop DIC Treatment in Manufacturing Snack and Expanded Granule Powder of Apple and Onion

(2011) S. Mounir et al.   DRYING TECHNOLOGY

Comparative Evaluation of the Effects of Electrohydrodynamic, Oven, and Ambient Air on Carrot Cylindrical Slices during Drying Process

(2011) A. A. Alemrajabi et al.   DRYING TECHNOLOGY

Quality optimisation of combined osmotic dehydration and microwave assisted air drying of pineapple using constant power emission

(2011) G.E. Botha et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

(2011) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

Effect of radiofrequency assisted freezing on meat microstructure and quality

(2011) Monica Anese et al.   FOOD RESEARCH INTERNATIONAL

Combination of digital images and laser light to predict moisture content and color of bell pepper simultaneously during drying

(2011) G. Romano et al.   JOURNAL OF FOOD ENGINEERING

Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices

(2011) Lue-lue Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of Pore Size Analyzers in Study of Chinese Angelica Slices Drying

(2010) Junhong Yang et al.   DRYING TECHNOLOGY

Comparison of four drying methods for re-structured mixed potato with apple chips

(2010) Lue-lue Huang et al.   JOURNAL OF FOOD ENGINEERING

Modeling Transport in Porous Media With Phase Change: Applications to Food Processing

(2010) Amit Halder et al.   JOURNAL OF HEAT TRANSFER-TRANSACTIONS OF THE ASME

Dielectric properties of foods: Reported data in the 21st Century and their potential applications

(2010) M.E. Sosa-Morales et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Drying Method on the Microstructure and Physical Properties of Dried Apples

(2009) D. Witrowa-Rajchert et al.   DRYING TECHNOLOGY

An Investigation of the Effects of Drying Methods and Conditions on Drying Characteristics and Quality Attributes of Agricultural Products during Hot Air and Hot Air/Microwave-Assisted Dehydration

(2009) G. R. Askari et al.   DRYING TECHNOLOGY

Changes in texture, cellular structure and cell wall composition in apple tissue as a result of freezing

(2009) Sophie Chassagne-Berces et al.   FOOD RESEARCH INTERNATIONAL

Strategy for longan drying in two-stage superheated steam and hot air

(2009) Thanutyot Somjai et al.   JOURNAL OF FOOD ENGINEERING

Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

(2008) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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

Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration

(2008) Fabiano A.N. Fernandes et al.   JOURNAL OF FOOD ENGINEERING

Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen)

(2008) Nantawan Therdthai et al.   JOURNAL OF FOOD ENGINEERING

Drying of foods using supercritical carbon dioxide — Investigations with carrot

(2007) Z.K. Brown et al.   Innovative Food Science & Emerging Technologies

Micromechanical behaviour of apple tissue in tensile and compression tests: Storage conditions and cultivar effect

(2007) M.C. Alamar et al.   JOURNAL OF FOOD ENGINEERING

Prediction of enthalpy and thermal conductivity of frozen meat and fish products from composition data

(2007) R.G.M. van der Sman   JOURNAL OF FOOD ENGINEERING

Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs

(2007) Nuria C. Acevedo et al.   JOURNAL OF FOOD ENGINEERING