Comparison of Three Blanching Treatments on the Color and Anthocyanin Level of the Microwave-Assisted Spouted Bed Drying of Purple Flesh Sweet Potato

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

(2011) Sze Pheng Ong et al.   DRYING TECHNOLOGY

Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching

(2011) Hong Zheng et al.   FOOD CHEMISTRY

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

(2011) A. Rawson et al.   FOOD RESEARCH INTERNATIONAL

Beneficial phytochemicals in potato — a review

(2011) Rajarathnam Ezekiel et al.   FOOD RESEARCH INTERNATIONAL

Comparison of Sodium Acid Sulfate to Citric Acid to Inhibit Browning of Fresh-Cut Potatoes

(2011) Beth L. Calder et al.   JOURNAL OF FOOD SCIENCE

Anthocyanin extracts from purple sweet potato by means of microwave baking and acidified electrolysed water and their antioxidation in vitro

(2010) Li-Zhen Lu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Thermal, High Pressure, and Electric Field Processing Effects on Plant Cell Membrane Integrity and Relevance to Fruit and Vegetable Quality

(2010) Maria E. Gonzalez et al.   JOURNAL OF FOOD SCIENCE

Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)

(2010) Sónia M. Castro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant, anti-inflammatory and anti-browning activities of hot water extracts of oriental herbal teas

(2010) Li-Chen Wu et al.   Food & Function

Heat and Mass Transfer Modeling of Apple Slices Under Simultaneous Infrared Dry Blanching and Dehydration Process

(2009) Y. L. Lin et al.   DRYING TECHNOLOGY

Effect of Blanching by Ohmic Heating on the Osmotic Dehydration Behavior of Apple Cubes

(2009) Hind Allali et al.   DRYING TECHNOLOGY

Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples

(2009) İbrahim Doymaz   FOOD AND BIOPRODUCTS PROCESSING

Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

(2009) Lien Lemmens et al.   Innovative Food Science & Emerging Technologies

Suitability of five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut products

(2009) Ana B. Cabezas-Serrano et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microwave processing of avocado: Volatile flavor profiling and olfactometry

(2008) Rosa I. Guzmán-Gerónimo et al.   Innovative Food Science & Emerging Technologies

Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

(2008) Peter M.A. Toivonen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Influence of blanching and slice thickness on drying characteristics of leek slices

(2007) İbrahim Doymaz   CHEMICAL ENGINEERING AND PROCESSING

Thermal inactivation of peroxidase during blanching of butternut squash

(2007) M.V. Agüero et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hydrogen peroxide treatments inhibit the browning of fresh-cut Chinese water chestnut

(2007) Litao Peng et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY