Dehydrofreezing of Apple Fruits: Freezing Profiles, Freezing Characteristics, and Texture Variation

Optimization of Instant Controlled Pressure Drop (DIC)-Assisted Dehydrofreezing Using Mechanical Texture Measurements Versus Initial Water Content of Apple

(2015) Leila Ben Haj Said et al.   Food and Bioprocess Technology

Measurements of texture, sorption isotherms and drying/rehydration kinetics of dehydrofrozen-textured apple

(2015) Leila Ben Haj Said et al.   JOURNAL OF FOOD ENGINEERING

State diagram for freeze-dried mango: Freezing curve, glass transition line and maximal-freeze-concentration condition

(2015) Jin-Hong Zhao et al.   JOURNAL OF FOOD ENGINEERING

A Critical Review of Dehydrofreezing of Fruits and Vegetables

(2014) Christian James et al.   Food and Bioprocess Technology

Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions

(2013) Lilia Neri et al.   FOOD CHEMISTRY

Osmotic dehydration pretreatment for improving the quality attributes of frozen mango: effects of different osmotic solutes and concentrations on the samples

(2013) Jin-Hong Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

Freezing time formulas for foods with low moisture content, low freezing point and for cryogenic freezing

(2013) Q. Tuan Pham   JOURNAL OF FOOD ENGINEERING

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

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

Modeling of mass and heat transfer during combined processes of osmotic dehydration and freezing (Osmo-Dehydro-Freezing)

(2012) Athanasia M. Goula et al.   CHEMICAL ENGINEERING SCIENCE

Effect of Dehydration Method on the Physical Properties of Fresh-cut Radish after Freezing and after Post-thaw Rehydration in the Dehydro-freezing Technique

(2012) Taisuke Uemura et al.   JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI

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

The effect of osmotic dehydrofreezing on the role of the cell membrane in carrot texture softening after freeze-thawing

(2011) Hiroko Ando 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

Effect of a Pulsed Electric Field and Osmotic Treatment on Freezing of Potato Tissue

(2010) Jihène Ben Ammar et al.   Food Biophysics

Dehydrofreezing of pineapple

(2010) L.A. Ramallo et al.   JOURNAL OF FOOD ENGINEERING

Freezing time prediction for partially dried papaya puree with infinite cylinder geometry

(2010) Coşkan Ilicali et al.   JOURNAL OF FOOD ENGINEERING

INFLUENCE OF OSMOTIC DEHYDRATION, RIPENESS AND FROZEN STORAGE ON PHYSICOCHEMICAL PROPERTIES OF MANGO

(2010) ANGELA RINCON et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of osmodehydrofreezing with different sugars on the quality of frozen rambutan

(2009) Ngamjit Lowithun et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber

(2008) Efimia K. Dermesonlouoglou et al.   Innovative Food Science & Emerging Technologies

Applicability of vacuum-dehydrofreezing technique for the long-term preservation of fresh-cut eggplant: Effects of process conditions on the quality attributes of the samples

(2008) Long Wu et al.   JOURNAL OF FOOD ENGINEERING

Osmotic dehydrofreezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance

(2008) Giampaolo Blanda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A three-dimensional numerical simulation of the osmotic dehydration of mango and effect of freezing on the mass transfer rates

(2007) J. Floury et al.   JOURNAL OF FOOD ENGINEERING