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Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples.
- Published in:
- Journal of Texture Studies, 2023, v. 54, n. 5, p. 775, doi. 10.1111/jtxs.12779
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- Article
The role of fructose at a range of concentration on the texture and microstructure of freeze‐dried pectin–cellulose matrix cryogel.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 763, doi. 10.1111/jtxs.12777
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- Article
Effect of different moisture equilibration process on the quality of apple chips dried by instant controlled pressure drop (dic)-assisted hot air drying.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 1, p. n/a, doi. 10.1111/jfpp.13316
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- Article
Drying of Garlic Slices ( Allium Sativum L.) and its Effect on Thiosulfinates, Total Phenolic Compounds and Antioxidant Activity During Infrared Drying.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 1, p. n/a, doi. 10.1111/jfpp.12734
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- Article
Impacts of Pre-Drying Methods on Physicochemical Characteristics, Color, Texture, Volume Ratio, Microstructure and Rehydration of Explosion Puffing Dried Pear Chips.
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- Journal of Food Processing & Preservation, 2016, v. 40, n. 5, p. 863, doi. 10.1111/jfpp.12664
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- Article
Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13029
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- Article
Evaluation of processing methods and oral mastication on the carotenoid bioaccessibility of restructured carrot chips.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 13, p. 4858, doi. 10.1002/jsfa.10546
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- Article
Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)‐dried carrot chips.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 14, p. 6248, doi. 10.1002/jsfa.9898
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- Article
Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low‐field nuclear magnetic resonance and scanning electron microscopy.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 6, p. 2826, doi. 10.1002/jsfa.9494
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- Article
Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop-assisted hot-air drying ( AD-DIC).
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 8, p. 2533, doi. 10.1002/jsfa.8070
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- Article
Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 6, p. 2055, doi. 10.1002/jsfa.7317
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- Article
Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 5, p. 877, doi. 10.1002/jsfa.4260
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- Article
Infrared Radiation and Microwave Vacuum Combined Drying Kinetics and Quality of Raspberry.
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- Journal of Food Process Engineering, 2016, v. 39, n. 4, p. 377, doi. 10.1111/jfpe.12230
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- Article
Comparison of different pretreatments on drying characteristics, physical properties, nutritional compounds and antioxidant activity of heat pump‐dried longan pulp.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 7, p. 3889, doi. 10.1111/ijfs.16490
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- Article
Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 4, p. 842, doi. 10.1111/ijfs.13050
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- Article
Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips.
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- Journal of Food Science & Technology, 2016, v. 53, n. 2, p. 1120, doi. 10.1007/s13197-015-2127-2
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- Article
Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/4510242
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- Article
Novel Combined Freeze-Drying and Instant Controlled Pressure Drop Drying for Restructured Carrot-Potato Chips: Optimized by Response Surface Method.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/6157697
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- Article
Water diffusion characteristics of apple slices during short and medium-wave infrared drying.
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- Transactions of the Chinese Society of Agricultural Engineering, 2015, v. 31, n. 12, p. 275, doi. 10.11975/j.issn.1002-6819.2015.12.037
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- Article
Antioxidant Properties of the Mung Bean Flavonoids on Alleviating Heat Stress.
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- PLoS ONE, 2011, v. 6, n. 6, p. 1, doi. 10.1371/journal.pone.0021071
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- Article
Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions.
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- Food & Bioprocess Technology, 2018, v. 11, n. 9, p. 1674, doi. 10.1007/s11947-018-2133-2
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- Article
Developing Novel Combination Drying Method for Jackfruit Bulb Chips: Instant Controlled Pressure Drop (DIC)-Assisted Freeze Drying.
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- Food & Bioprocess Technology, 2016, v. 9, n. 3, p. 452, doi. 10.1007/s11947-015-1643-4
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- Article
Influence of Pressurization Rate and Mode on Inactivation of Natural Microorganisms in Purple Sweet Potato Nectar by High Hydrostatic Pressure.
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- Food & Bioprocess Technology, 2013, v. 6, n. 6, p. 1570, doi. 10.1007/s11947-012-0897-3
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- Article
Title: Effects of Instant Controlled Pressure Drop (DIC) Drying on the Texture and Tissue Morphology of Fruits and Vegetables.
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- International Journal of Food Engineering, 2018, v. 14, n. 7/8, p. N.PAG, doi. 10.1515/ijfe-2018-0153
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- Article
Impacts of Explosion Puffing Drying Combined with Hot-Air and Freeze Drying on the Quality of Papaya Chips.
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- International Journal of Food Engineering, 2017, v. 13, n. 2, p. -1, doi. 10.1515/ijfe-2016-0250
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- Article
Understanding of osmotic dehydration on mass transfer and physical properties of freeze‐dried apple slices: A comparative study of five saccharides osmotic agents.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 3, p. 1, doi. 10.1111/jfpp.16328
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- Article
Characterization of tissue‐specific differences in cell wall pectic polysaccharides of carrot root.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 4, p. 1, doi. 10.1111/jfpp.15331
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- Article