A comparative study of three drying methods on drying time and physicochemical properties of chicken powder

Phenolic compounds reduce formation of N ε -(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system

(2017) Sylwia Mildner-Szkudlarz et al.   FOOD CHEMISTRY

Impurities enhance caking in lactose powder

(2017) M. Carpin et al.   JOURNAL OF FOOD ENGINEERING

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

(2017) Yan Kong et al.   JOURNAL OF FOOD SCIENCE

Investigation of bound and free water in plant-based food material using NMR T 2 relaxometry

(2016) Md Imran H. Khan et al.   Innovative Food Science & Emerging Technologies

Caking of lactose: A critical review

(2016) M. Carpin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Proteomic analysis of amino acid metabolism differences between wild and cultivated Panax ginseng

(2016) Hang Sun et al.   Journal of Ginseng Research

Recent Developments in High-Quality Drying with Energy-Saving Characteristic for Fresh Foods

(2015) Min Zhang et al.   DRYING TECHNOLOGY

Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide

(2015) Jianbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A Comparative Study of Four Drying Methods on Drying Time and Quality Characteristics of Stem Lettuce Slices (Lactuca sativaL.)

(2014) Azam S. M. Roknul et al.   DRYING TECHNOLOGY

Dielectric Properties of Red Pepper Powder Related to Radiofrequency and Microwave Drying

(2014) Wenchuan Guo et al.   Food and Bioprocess Technology

Effect of Drying Processes on the Functional Properties of Collagen Peptides Produced from Chicken Skin

(2013) Qing-ran Zeng et al.   DRYING TECHNOLOGY

Developing Hot Air-Assisted Radio Frequency Drying for In-shell Macadamia Nuts

(2013) Yunyang Wang et al.   Food and Bioprocess Technology

Microwave-Assisted Spouted Bed Drying of Lettuce Cubes

(2012) Yu Fei Feng et al.   DRYING TECHNOLOGY

Physicochemical properties of jujube powder from Air, vacuum, and freeze drying and their correlations

(2012) Su Hwan Kim et al.   Journal of the Korean Society for Applied Biological Chemistry

Key meat flavour compounds formation mechanism in a glutathione–xylose Maillard reaction

(2011) Ran Wang et al.   FOOD CHEMISTRY

Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy

(2010) M. Gao et al.   JOURNAL OF FOOD ENGINEERING

A Comparison of Conventional and Radio Frequency Thawing of Beef Meats: Effects on Product Temperature Distribution

(2009) K. W. Farag et al.   Food and Bioprocess Technology

Improving quality of macadamia nut (Macadamia integrifolia) through the use of hybrid drying process

(2009) Chaleeda Borompichaichartkul et al.   JOURNAL OF FOOD ENGINEERING

Effect of pretreatment with high temperature and low humidity on drying time and prevention of checking during radio-frequency/vacuum drying of Japanese cedar pillar

(2009) Nam-Ho Lee et al.   JOURNAL OF WOOD SCIENCE

Temperature Changes and Power Consumption During Radio Frequency Tempering of Beef Lean/Fat Formulations

(2008) Karim W. Farag et al.   Food and Bioprocess Technology

Radio frequency treatment of foods: Review of recent advances

(2008) Francesco Marra et al.   JOURNAL OF FOOD ENGINEERING