Comparison of Three New Drying Methods for Drying Characteristics and Quality of Shiitake Mushroom (Lentinus edodes)

Temperature and Quality Characteristics of Infrared Radiation–Dried Kelp at Different Peak Wavelengths

(2014) Baoguo Xu et al.   DRYING TECHNOLOGY

Effect of Different Drying Methods and 24-Month Storage on Water Activity, Rehydration Capacity, and Antioxidants inBoletus edulisMushrooms

(2014) Grażyna Jaworska et al.   DRYING TECHNOLOGY

Color Change Kinetics of American Ginseng (Panax quinquefolium) Slices During Air Impingement Drying

(2014) Hong-Wei Xiao et al.   DRYING TECHNOLOGY

The application of superheated steam impingement blanching (SSIB) in agricultural products processing – A review

(2014) Hong-Wei Xiao et al.   JOURNAL OF FOOD ENGINEERING

Influence of Combined Hot Air Impingement and Infrared Drying on Drying Kinetics and Physical Properties of Potato Chips

(2013) Nattriya Supmoon et al.   DRYING TECHNOLOGY

Effect of Different Drying Methods on the Protein and Product Quality of Hairtail Fish Meat Gel

(2013) Yaqin Hu et al.   DRYING TECHNOLOGY

Effects of Different Drying Methods on the Quality of Squid Cubes

(2013) Huizhi Chen et al.   DRYING TECHNOLOGY

Combined Infrared-Convective Drying of Murta (Ugni molinaeTurcz) Berries: Kinetic Modeling and Quality Assessment

(2013) Luis Puente-Díaz et al.   DRYING TECHNOLOGY

Comparison of Freeze-Drying with Three Different Combinations of Drying Methods and Their Influence on Colour, Texture, Microstructure and Nutrient Retention of Button Mushroom (Agaricus bisporus) Slices

(2013) Fei Pei et al.   Food and Bioprocess Technology

Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes

(2013) Jun-Wen Bai et al.   Innovative Food Science & Emerging Technologies

A Comparative Study on the Effects of Microwave and High Electric Field Pretreatments on Drying Kinetics and Quality of Mushrooms

(2012) B. Dutta et al.   DRYING TECHNOLOGY

Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper)

(2011) Raquel P.F. Guiné et al.   FOOD AND BIOPRODUCTS PROCESSING

Assessment of convection, hot-air combined with microwave-vacuum and freeze-drying methods for mushrooms with regard to product quality

(2011) Dimitrios Argyropoulos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Polysaccharide determination in protein/polysaccharide mixtures for phase-diagram construction

(2010) Jacob K. Agbenorhevi et al.   CARBOHYDRATE POLYMERS

Recent Developments in Microwave-Assisted Drying of Vegetables, Fruits, and Aquatic Products—Drying Kinetics and Quality Considerations

(2010) Min Zhang et al.   DRYING TECHNOLOGY

Microwave Freeze-Drying Characteristics of Banana Crisps

(2010) Hao Jiang et al.   DRYING TECHNOLOGY

Yield, dry matter and polysaccharides content of the mushroom Agaricus blazei produced on asparagus straw substrate

(2010) Q. Wang et al.   SCIENTIA HORTICULTURAE

Effects of Different Pretreatments on Drying Kinetics and Quality of Sweet Potato Bars Undergoing Air Impingement Drying

(2009) Hong-Wei Xiao et al.   International Journal of Food Engineering

Changes in quality of Phellinus gilvus mushroom by different drying methods

(2009) Woo-Sik Jo et al.   MYCOSCIENCE

THIN-LAYER INFRARED RADIATION DRYING OF RED PEPPER SLICES

(2008) SAHIN NASIROGLU et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Study of banana dehydration using sequential infrared radiation heating and freeze-drying

(2008) Zhongli Pan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Drying characteristics and quality of banana foam mat

(2007) Ratiya Thuwapanichayanan et al.   JOURNAL OF FOOD ENGINEERING