Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders

Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

(2014) Vanessa Rios de Souza et al.   FOOD CHEMISTRY

Stability of quercetin derivatives in vacuum impregnated apple slices after drying (microwave vacuum drying, air drying, freeze drying) and storage

(2014) Beate Schulze et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

(2013) Aneta Wojdyło et al.   Food and Bioprocess Technology

Characterisation of Aronia powders obtained by different drying processes

(2013) Anna Horszwald et al.   FOOD CHEMISTRY

Physicochemical Properties of Encapsulated Red Raspberry (Rubus idaeus) Powder: Influence of High-Pressure Homogenization

(2012) Roopesh M. Syamaladevi et al.   DRYING TECHNOLOGY

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder

(2012) Mahboubeh Fazaeli et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins

(2012) Maria U Rosales-Soto et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying

(2012) Kejian Zou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of microencapsulation of probiotics in raspberry juice by spray drying

(2012) Kartheek Anekella et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemical properties and antioxidant capacities of commercial raspberry varieties

(2012) Liang Chen et al.   Journal of Functional Foods

Effects of Air and Freeze Drying on Phytochemical Content of Conventional and Organic Berries

(2011) Shyam S. Sablani et al.   DRYING TECHNOLOGY

Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder

(2011) Cristhiane Caroline Ferrari et al.   DRYING TECHNOLOGY

Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

(2011) M. Joshi et al.   FOOD CHEMISTRY

Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves

(2011) Anna Korus   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars

(2010) Qi You et al.   FOOD CHEMISTRY

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

(2010) Rodrigo N. Cavalcanti et al.   FOOD RESEARCH INTERNATIONAL

Raspberries and Human Health: A Review†

(2010) A. Venketeshwer Rao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Osmotic dehydration of raspberries with vacuum pretreatment followed by microwave-vacuum drying

(2010) R.M. Bórquez et al.   JOURNAL OF FOOD ENGINEERING

Retention of Antioxidant Capacity of Vacuum Microwave Dried Cranberry

(2010) Gwen J. Leusink et al.   JOURNAL OF FOOD SCIENCE

The thermostability, bioactive compounds and antioxidant activity of some vegetables subjected to different durations of boiling: Investigation in vitro

(2010) Myang Hee Im et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of spray-drying operating conditions on Rhamnus purshiana (Cáscara sagrada) extract powder physical properties

(2010) Loreana Gallo et al.   POWDER TECHNOLOGY

Influence of Spray Drying Conditions on Physicochemical Properties of Chicken Meat Powder

(2009) Louise Emy Kurozawa et al.   DRYING TECHNOLOGY

Hot air drying of yacon (Smallanthus sonchifolius) and its effect on sugar concentrations

(2009) Caroline Fenner Scher et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

(2009) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Dehydration on Raspberries: Polyphenol and Anthocyanin Retention, Antioxidant Capacity, and Antiadipogenic Activity

(2009) E.I. Mejia-Meza et al.   JOURNAL OF FOOD SCIENCE

Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba)

(2009) Niamh Harbourne et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The influence of light and maturity on fruit quality and flavonoid content of red raspberries

(2008) Shiow Y. Wang et al.   FOOD CHEMISTRY

Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

(2008) E.W.C. Chan et al.   FOOD CHEMISTRY