Quality characteristics of bone broth powder obtained through Refractance Window™ drying

Process and product characteristics of refractance window dried Curcuma longa

(2021) Preetisagar Talukdar et al.   JOURNAL OF FOOD SCIENCE

Conductive hydro drying of beetroot ( Beta vulgaris L) pulp: Insights for natural food colorant applications

(2020) Ramakrishnan Preethi et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Refractance Window drying of goldenberry (Physalis peruviana L.) pulp: A comparison of quality characteristics with respect to other drying techniques

(2020) Luis Puente et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of conductive hydro-drying on physiochemical and functional properties of two pulse protein extracts: Green gram (Vigna radiata) and black gram (Vigna mungo)

(2020) R. Preethi et al.   FOOD CHEMISTRY

Conductive hydro drying through refractance window drying – An alternative technique for drying of Lactobacillus plantarum (NCIM 2083)

(2019) K. S. Yoha et al.   DRYING TECHNOLOGY

Quality characteristics of cold-dried beef slices

(2019) Elif Aykın-Dinçer et al.   MEAT SCIENCE

Impact of drying technologies on tomato flavor composition and sensory quality

(2019) Suganya Jeyaprakash et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical and microbiological properties of yoghurt powder produced by refractance window drying

(2018) İsmail Tontul et al.   INTERNATIONAL DAIRY JOURNAL

Functional properties of chickpea protein isolates dried by refractance window drying

(2018) İsmail Tontul et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Production of Bone Broth Powder with Spray Drying Using Three Different Carrier Agents

(2018) Ergezer Haluk et al.   Korean Journal for Food Science of Animal Resources

Refractance window drying of fish silage – An initial investigation into the effects of physicochemical properties on drying efficiency and nutritional quality

(2018) M. van ‘t Land et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dehydration of salmon (Atlantic salmon), beef, and apple (Granny Smith) using Refractance window™: Effect on diffusion behavior, texture, and color changes

(2018) S. Franco et al.   Innovative Food Science & Emerging Technologies

Extraction and physicochemical characterization of broiler (Gallus gallus domesticus) skin gelatin compared to commercial bovine gelatin

(2017) E Aykın-Dinçer et al.   POULTRY SCIENCE

Essential and toxic metals in animal bone broths

(2017) Der-jen Hsu et al.   Food & Nutrition Research

Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo

(2016) Hyung-Gyu Choi et al.   Korean Journal for Food Science of Animal Resources

Refractance Window drying of pomegranate juice: Quality retention and energy efficiency

(2016) Vahid Baeghbali et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates

(2015) Abir Mokni Ghribi et al.   JOURNAL OF FOOD ENGINEERING

Comparing Quality Characteristics of Oven-Dried and Refractance Window-Dried Kiwifruits

(2015) Seid-Mahdi Jafari et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The effect of drying method and storage on color characteristics of paprika

(2009) Ayhan Topuz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY