Evaluation of storage stability of dried powdered coriander, parsley and celery leaves based on the moisture sorption isotherms and glass transition temperature

Evaluation of storage stability of dried cranberry powders based on the moisture sorption isotherms and glass transition temperatures

(2020) Izabela Staniszewska et al.   DRYING TECHNOLOGY

Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds

(2020) Cristina M. González et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of freezing, convective and microwave-vacuum drying on the content of bioactive compounds and color of cranberries

(2019) Magdalena Zielinska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Influence of Convective, Microwave Vacuum and Microwave-Assisted Drying on Blueberry Pomace Physicochemical Properties

(2018) Magdalena Zielinska et al.   International Journal of Food Engineering

Effect of water content on the glass transition temperature of mixtures of sugars, polymers, and penetrating cryoprotectants in physiological buffer

(2018) Andrew C. Drake et al.   PLoS One

Moisture sorption isotherms – Experimental and mathematical investigations of orange (Citrus sinensis) peel and leaves

(2011) Asma Kammoun Bejar et al.   FOOD CHEMISTRY

Moisture adsorption isotherms and glass transition temperature of pectin

(2011) Santanu Basu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods

(2010) Adam Figiel   JOURNAL OF FOOD ENGINEERING

Comparative analysis of fruit-based functional snack bars

(2009) D. Sun-Waterhouse et al.   FOOD CHEMISTRY

Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice

(2009) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING

Food stability determination by macro–micro region concept in the state diagram and by defining a critical temperature

(2009) Mohammad Shafiur Rahman   JOURNAL OF FOOD ENGINEERING

A Review on Methods and Theories to Describe the Glass Transition Phenomenon: Applications in Food and Pharmaceutical Products

(2009) M. G. Abiad et al.   Food Engineering Reviews

Development of a drying model for combined microwave–fan-assisted convection drying of spinach

(2008) S.N. Karaaslan et al.   BIOSYSTEMS ENGINEERING