Ultrasound-Assisted Osmotic Treatment of Model Food Impregnated with Pomegranate Peel Phenolic Compounds: Mass Transfer, Texture, and Phenolic Evaluations

The effects of ultrasound on quality and nutritional aspects of dried sour cherries during shelf-life

(2016) K. Siucińska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases

(2016) Alberto Claudio Miano et al.   ULTRASONICS SONOCHEMISTRY

Ways and Means for the Infusion of Bioactive Constituents in Solid Foods

(2015) Ashwini N. Bellary et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of Ultrasound on Polyphenol Retention in Apples After the Application of Predrying Treatments in Liquid Medium

(2015) Monika Mieszczakowska-Frąc et al.   Food and Bioprocess Technology

Ultrasonic-assisted extraction of antioxidative compounds from Bene (Pistacia atlantica subsp. mutica) hull using various solvents of different physicochemical properties

(2015) Mitra Rezaie et al.   FOOD CHEMISTRY

Leaching of polyphenols from apple parenchyma tissue as influenced by thermal treatments

(2015) M. Kebe et al.   JOURNAL OF FOOD ENGINEERING

Effect of Selected Pretreatments on Impregnation of Curcuminoids and Their Influence on Physico-chemical Properties of Raw Banana Slices

(2014) Ashwini N. Bellary et al.   Food and Bioprocess Technology

Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices

(2013) S.P. Kek et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration

(2013) M. Nowacka et al.   FOOD CHEMISTRY

Characterisation of osmotically dehydrated papaya with further hot air drying and microwave vacuum drying

(2013) Nutthanun Nimmanpipug 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

Impact of pretreatment on colour and texture of watermelon rind

(2012) K. Athmaselvi et al.   International Agrophysics

Pomegranate peel and fruit extracts: A review of potential anti-inflammatory and anti-infective effects

(2012) Tariq Ismail et al.   JOURNAL OF ETHNOPHARMACOLOGY

An innovative technique for extending shelf life of strawberry: Ultrasound

(2012) Mehmet Seçkin Aday et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modeling and Optimization of Microwave Osmotic Dehydration of Apple Cylinders Under Continuous-Flow Spray Mode Processing Conditions

(2011) Elham Azarpazhooh et al.   Food and Bioprocess Technology

Subcritical water extraction of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant activities with HPLC–ABTS+ assay

(2011) Li He et al.   FOOD AND BIOPRODUCTS PROCESSING

Infusion of fruits with nutraceuticals and health regulatory components for enhanced functionality

(2011) Jissy K. Jacob et al.   FOOD RESEARCH INTERNATIONAL

Osmotic dehydration assisted impregnation of curcuminoids in coconut slices

(2011) Ashwini N. Bellary et al.   JOURNAL OF FOOD ENGINEERING

ULTRASOUND-ASSISTED OSMOTIC DEHYDRATION OF CRANBERRIES: EFFECT OF FINISH DRYING METHODS AND ULTRASONIC FREQUENCY ON TEXTURAL PROPERTIES

(2011) SAMIRA SHAMAEI et al.   JOURNAL OF TEXTURE STUDIES

Pressurised water extraction of polyphenols from pomegranate peels

(2010) Mustafa Çam et al.   FOOD CHEMISTRY

Infusion of grape phenolics into fruits and vegetables by osmotic treatment: Phenolic stability during air drying

(2010) Aleksandra Rózek et al.   JOURNAL OF FOOD ENGINEERING

Ultrasonically Enhanced Osmotic Pretreatment of Sea Cucumber Prior to Microwave Freeze Drying

(2008) Xu Duan et al.   DRYING TECHNOLOGY

Hepatoprotective role and antioxidant capacity of pomegranate (Punica granatum) flowers infusion against trichloroacetic acid-exposed in rats

(2008) Ismail Celik et al.   FOOD AND CHEMICAL TOXICOLOGY

Drying kinetics and product quality of dried Chempedak

(2008) Chien Hwa Chong et al.   JOURNAL OF FOOD ENGINEERING

Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration

(2008) Fabiano A.N. Fernandes et al.   JOURNAL OF FOOD ENGINEERING

Exogenous putrescine reduces flooding-induced oxidative damage by increasing the antioxidant properties of Welsh onion

(2008) Jinn-Chin Yiu et al.   SCIENTIA HORTICULTURAE

Effects of pulsed-vacuum and ultrasound on the osmodehydration kinetics and microstructure of apples (Fuji)

(2007) Yun Deng et al.   JOURNAL OF FOOD ENGINEERING

Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration

(2007) Fabiano A.N. Fernandes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY