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

A Critical Review of Dehydrofreezing of Fruits and Vegetables

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

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

(2013) Lan Chen et al.   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

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

Quality evaluation of pineapple fruit during drying process

(2011) L.A. Ramallo 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

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

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

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

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

Fruits & Vegetables Drying Combining Hot Air, DIC Technology and Microwaves

(2008) M. Al Haddad et al.   International Journal of Food Engineering

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

Sorption isotherms of potato slices dried and texturized by controlled sudden decompression

(2007) T. Iguedjtal et al.   JOURNAL OF FOOD ENGINEERING