Pulsed vacuum drying of Chinese ginger (Zingiber officinale Roscoe) slices: Effects on drying characteristics, rehydration ratio, water holding capacity, and microstructure

Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry ( Lycium barbarum L.): Effects on drying kinetics and quality attributes

(2017) Long Xie et al.   FOOD AND BIOPRODUCTS PROCESSING

Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic

(2017) Jun Wang et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

(2017) Jun Wang et al.   FOOD CHEMISTRY

Pulsed vacuum drying of rhizoma dioscoreae slices

(2017) Yucen Xie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper ( Capsicum annuum L.)

(2017) Jun Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality of restructured cookies made from old stalks ofAsparagus officinalisusing various drying methods

(2016) Zhenbin Liu et al.   DRYING TECHNOLOGY

Kinetic retention of sialic acid and antioxidants in Malaysian edible bird’s nest during low-temperature drying

(2016) Shu Hui Gan et al.   DRYING TECHNOLOGY

Drying kinetics and product quality of green soybean under different microwave drying methods

(2016) Xiaohuang Cao et al.   DRYING TECHNOLOGY

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

(2016) Kejing An et al.   FOOD CHEMISTRY

Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue)

(2016) J. Moreno et al.   Innovative Food Science & Emerging Technologies

Hot-air Drying Kinetics of Yam Slices under Step Change in Relative Humidity

(2016) Hao-Yu Ju et al.   International Journal of Food Engineering

Hot-air Drying Kinetics of Yam Slices under Step Change in Relative Humidity

(2016) Hao-Yu Ju et al.   International Journal of Food Engineering

Drying characteristics and modeling of yam slices under different relative humidity conditions

(2015) Hao-Yu Ju et al.   DRYING TECHNOLOGY

Process-Based Drying Temperature and Humidity Integration Control Enhances Drying Kinetics of Apricot Halves

(2015) Jian-Wu Dai et al.   DRYING TECHNOLOGY

Technical aspects in freeze-drying of foods

(2015) Xu Duan et al.   DRYING TECHNOLOGY

Drying kinetics and evolution of the sample's core temperature and moisture distribution of yam slices (Dioscorea alataL.) during convective hot-air drying

(2015) Hao-Yu Ju et al.   DRYING TECHNOLOGY

Thin-layer air impingement drying enhances drying rate of American ginseng (Panax quinquefolium L.) slices with quality attributes considered

(2015) Hong-Wei Xiao et al.   FOOD AND BIOPRODUCTS PROCESSING

Drying effects on the antioxidant properties of tomatoes and ginger

(2015) Özlem Aktürk Gümüşay et al.   FOOD CHEMISTRY

Instant Controlled Pressure Drop technology: From a new fundamental approach of instantaneous transitory thermodynamics to large industrial applications on high performance–high controlled quality unit operations

(2014) Sabah Mounir et al.   COMPTES RENDUS CHIMIE

Rehydration ofRosa rubiginosaFruits Dried with Hot Air

(2014) E. H. Ohaco et al.   DRYING TECHNOLOGY

Effect of Ultrasonically Induced Nucleation on the Drying Kinetics and Physical Properties of Freeze-Dried Strawberry

(2014) Xin-Feng Cheng et al.   DRYING TECHNOLOGY

Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes

(2013) Jun-Wen Bai et al.   Innovative Food Science & Emerging Technologies

Microwave drying of ginger (Zingiber officinaleRoscoe) and its effects on polyphenolic content and antioxidant activity

(2012) Ismail R. Kubra et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Response surface optimisation of osmotic dehydration of Chinese ginger (Zingiber officinale Roscoe) slices

(2012) Kejing An et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Formation of 6-Shogaol of Ginger Oil Under Different Drying Conditions

(2011) Tzou-Chi Huang et al.   DRYING TECHNOLOGY

Effect of Oven Drying, Microwave Drying, and Silica Gel Drying Methods on the Volatile Components of Ginger (Zingiber officinaleRoscoe) by HS-SPME-GC-MS

(2011) Baokang Huang et al.   DRYING TECHNOLOGY

Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe)

(2011) S.H. Ding et al.   FOOD AND BIOPRODUCTS PROCESSING

A Comparative Study on Chemical Composition and Antioxidant Activity of Ginger (Zingiber officinale) and Cumin (Cuminum cyminum)

(2010) Ahmed Hassan El-Ghorab et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Activities, Total Phenolics and Flavonoids Content in Two Varieties of Malaysia Young Ginger (Zingiber officinale Roscoe)

(2010) Ali Ghasemzadeh et al.   MOLECULES

Rehydration Behavior of Vacuum-Microwave-Dried Potato Cubes

(2009) Marek Markowski et al.   DRYING TECHNOLOGY

Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process

(2009) Margarita Miranda et al.   FOOD AND BIOPRODUCTS PROCESSING

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