Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L.) slices and enzyme inactivation

Effect of infrared pretreatment on low-humidity air drying of apple slices

(2016) Sandhya R. Shewale et al.   DRYING TECHNOLOGY

Osmotic dehydration of lemon (Citrus limon L.) slices: Modeling mass transfer kinetics correlated with dry matter holding capacity and juice sac losses

(2016) S. Deepika et al.   DRYING TECHNOLOGY

Phytochemical characteristics of citrus peel and effect of conventional and nonconventional processing on phenolic compounds: A review

(2016) N. M’hiri et al.   FOOD REVIEWS INTERNATIONAL

Acceleration of mass transfer rates in osmotic dehydration of elephant foot yam (Amorphophallus paeoniifolius) applying pulsed-microwave-vacuum

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

Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels

(2016) N. Ghanem Romdhane et al.   International Journal of Food Engineering

Moisture sorption isotherms and storage study of spray dried tamarind pulp powder

(2016) Khalid Muzaffar et al.   POWDER TECHNOLOGY

Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels

(2016) N. Ghanem Romdhane et al.   International Journal of Food Engineering

Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

(2015) Balunkeswar Nayak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

(2015) Min Zhang et al.   DRYING TECHNOLOGY

Effect of Air-Drying Temperature on Kinetics of Quality Attributes of Lemon (Citrus limoncv. lunari) Peels

(2015) Nesrine Ghanem Romdhane et al.   DRYING TECHNOLOGY

Effect of different operating conditions on the extraction of phenolic compounds in orange peel

(2015) N. M’hiri et al.   FOOD AND BIOPRODUCTS PROCESSING

Infrared Heating in Food Drying: An Overview

(2014) Muhmmed Hussain Riadh et al.   DRYING TECHNOLOGY

Optimization of Osmotic Dehydration of Potato Cubes Under Pulsed Microwave Vacuum Environment in Ternary Solution

(2012) P. P. Sutar et al.   DRYING TECHNOLOGY

Microwave dehydration of three citrus peel cultivars: Effect on water and oil retention capacities, color, shrinkage and total phenols content

(2012) Nesrine Ghanem et al.   INDUSTRIAL CROPS AND PRODUCTS

Optimization of Osmotic Dehydration of Carrots under Atmospheric and Pulsed Microwave Vacuum Conditions

(2011) P. P. Sutar et al.   DRYING TECHNOLOGY

Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching

(2011) Hong Zheng et al.   FOOD CHEMISTRY

The Use of Ultrasound and Combined Technologies in Food Preservation

(2011) Aslihan Demirdöven et al.   FOOD REVIEWS INTERNATIONAL

Effect of Infrared Drying on Drying Kinetics, Color, Total Phenols and Water and Oil Holding Capacities of Orange (Citrus Sinensis) Peel and Leaves

(2011) Asma Kammoun Bejar et al.   International Journal of Food Engineering

Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions

(2011) Luciane Fante et al.   JOURNAL OF FOOD ENGINEERING

Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.)

(2009) Ali Ganjloo et al.   Food and Bioprocess Technology

QUALITY AND MOISTURE SORPTION CHARACTERISTICS OF MICROWAVE-VACUUM, AIR AND FREEZE-DRIED BUTTON MUSHROOM (AGARICUS BISPORUS)

(2009) S. K. GIRI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Studies on Dehydration of Sapota (Achras zapota)

(2008) Sachin V. Jangam et al.   DRYING TECHNOLOGY

OPTIMIZATION OF BLANCHING PROCESS FOR CARROTS

(2008) U.S. SHIVHARE et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating

(2008) Junling Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY