Optimization of the Drying Process of Carrot (Daucus carotav. Nantes) on the Basis of Quality Criteria

Microstructure and Optical Properties of Salak Fruit Under Different Drying and Pretreatment Conditions

(2011) Sze Pheng Ong et al.   DRYING TECHNOLOGY

Simple, Accurate and Robust Modeling of Various Systems of Drying of Foods and Biomaterials: A Demonstration of the Feasibility of the Reaction Engineering Approach (REA)

(2011) Aditya Putranto et al.   DRYING TECHNOLOGY

Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

(2011) Nadia Djendoubi Mrad et al.   FOOD AND BIOPRODUCTS PROCESSING

Moisture Sorption Isotherms and Thermodynamic Properties of Carrot

(2011) Valeria S. Eim et al.   International Journal of Food Engineering

Effect of solvents in extracting polyphenols and antioxidants of selected raw vegetables

(2011) Shaida Fariza Sulaiman et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Moisture profiles in cheese drying determined by TD-NMR: Mathematical modeling of mass transfer

(2011) A. Castell-Palou et al.   JOURNAL OF FOOD ENGINEERING

Impact of frozen storage on polyacetylene content, texture and colour in carrots disks

(2011) Ashish Rawson et al.   JOURNAL OF FOOD ENGINEERING

Use of kinetic, Weibull and PLSR models to predict the retention of ascorbic acid, total phenols and antioxidant activity during storage of pasteurized pineapple juice

(2011) Hong Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Drying modelling of defrosted pork meat under forced convection conditions

(2011) G. Clemente et al.   MEAT SCIENCE

Kinetic Models of β-Carotene Degradation During Air Drying of Carrots

(2010) Athanasia M. Goula et al.   DRYING TECHNOLOGY

Antioxidant properties and bioactive constituents of some rare exotic Thai fruits and comparison with conventional fruits

(2010) Shela Gorinstein et al.   FOOD RESEARCH INTERNATIONAL

Comparison of the contents of bioactive compounds and the level of antioxidant activity in different kiwifruit cultivars

(2010) Y.-S. Park et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Enthalpy-driven optimization of intermittent drying of Mangifera indica L.

(2009) H.A. Váquiro et al.   CHEMICAL ENGINEERING RESEARCH & DESIGN

Experimental and theoretical analysis of drying carrots

(2009) Ahmet Kaya et al.   DESALINATION

Kinetics ofL-Ascorbic Acid Degradation in Pineapple Drying under Ethanolic Atmosphere

(2009) P. H. S. Santos et al.   DRYING TECHNOLOGY

Use of Weibull distribution for describing kinetics of antioxidant potential changes in fresh-cut watermelon

(2009) Gemma Oms-Oliu et al.   JOURNAL OF FOOD ENGINEERING

Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

(2009) E.M. Gonçalves et al.   JOURNAL OF FOOD ENGINEERING

Finite Element Simulation of Drying of Longan Fruit

(2008) S. Janjai et al.   DRYING TECHNOLOGY

Model for convective drying of carrots for pyrolysis

(2008) F.M. Berruti et al.   JOURNAL OF FOOD ENGINEERING

Drying model for cylindrical pasta shapes using desorption isotherms

(2007) J. De Temmerman et al.   JOURNAL OF FOOD ENGINEERING

Production of antioxidant high dietary fiber powder from carrot peels

(2007) Prawta Chantaro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ascorbic acid degradation kinetics in tomatoes at different drying conditions

(2007) P.H.M. Marfil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Drying kinetics and quality changes during drying of red pepper

(2007) Karina Di Scala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY