Effects of infrared heating on drying kinetics, antioxidant activity, phenolic content, and color of jujube fruit

Characteristics of thin-layer infrared drying of green bean

(2016) I. Doymaz et al.   CZECH JOURNAL OF FOOD SCIENCES

Effects of Different Drying Methods on Bioactive Compound Yield and Antioxidant Capacity ofPhyllanthus amarus

(2015) Van Tang Nguyen et al.   DRYING TECHNOLOGY

An integrated energy and quality approach to optimization of green peas drying in a hot air infrared-assisted vibratory bed dryer

(2015) Maryam Barzegar et al.   JOURNAL OF FOOD ENGINEERING

Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation

(2015) Qinqin Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Drying, Energy, and Some Physical and Nutritional Quality Properties of Tomatoes Dried with Short-Infrared Radiation

(2014) Habib Kocabiyik et al.   Food and Bioprocess Technology

Degradation Kinetics of Bioactive Compounds and Antioxidant Activity of Pomegranate Arils during the Drying Process

(2014) Mehmet Başlar et al.   International Journal of Food Engineering

Drying of chilli in a combined infrared and hot air rotary dryer

(2014) Suramya D. F. Mihindukulasuriya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of microwave power on kinetics and characteristics of microwave vacuum-dried longan (Dimocarpus longan Lour.) pulp

(2013) Dongxiao Su et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions

(2013) Mehmet Karaaslan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Jujube (Ziziphus Jujuba Mill.) Fruit: A Review of Current Knowledge of Fruit Composition and Health Benefits

(2013) Qing-Han Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Drying of Jujubes (Ziziphus jujuba Mill.) on the Contents of Sugars, Organic Acids, α-Tocopherol, β-Carotene, and Phenolic Compounds

(2012) Qing-Han Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mathematical modeling of eggplant drying: Shrinkage effect

(2012) Antonio Brasiello et al.   JOURNAL OF FOOD ENGINEERING

Tomato Infrared Drying: Modeling and some Coefficients of the Dehydration Process

(2012) Paulo Cesar Corrêa et al.   Chilean Journal of Agricultural Research

Effect of processing on the drying kinetics and functional value of dried apricot

(2011) M. Igual et al.   FOOD RESEARCH INTERNATIONAL

Distribution of Free Amino Acids, Flavonoids, Total Phenolics, and Antioxidative Activities of Jujube (Ziziphus jujuba) Fruits and Seeds Harvested from Plants Grown in Korea

(2011) Suk-Hyun Choi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake

(2010) Antonio Vega-Gálvez et al.   BIORESOURCE TECHNOLOGY

Modelling of air drying of fresh and blanched sweet potato slices

(2010) Kolawole O. Falade et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phenolic, alpha-tocopherol, beta-carotene and fatty acid composition of four promising jujube (Ziziphus jujuba Miller) selections

(2010) Bekir San et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ENERGY REQUIREMENT AND QUALITY ASPECTS OF CHINESE JUJUBE (ZIZYPHUS JUJUBA MILLER) IN HOT AIR DRYING FOLLOWED BY MICROWAVE DRYING

(2010) SHUZHENG FANG et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effective Diffusivities and Energy Consumption of Whole Fruit Chinese Jujube (Zizyphus jujubaMiller) in Microwave Drying

(2009) Zheng-Fu Wang et al.   DRYING TECHNOLOGY

Hot air drying of whole fruit Chinese jujube (Zizyphus jujubaMiller): thin-layer mathematical modelling

(2009) Shuzheng Fang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microwave heat treatment of leek: drying kinetic and effective moisture diffusivity

(2008) Gke Dadali et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY