Related references
Note: Only part of the references are listed.Dried Meat Products Obtained by Different Methods from Past to Present
Elif Aykin Dincer
FOOD REVIEWS INTERNATIONAL (2023)
Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky
Dong Hyun Kim et al.
FOOD SCIENCE OF ANIMAL RESOURCES (2022)
Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying
Shiyu Zeng et al.
FOOD CONTROL (2022)
Effect of hot air gradient drying on quality and appearance of beef jerky
Shuo Shi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Novel processing technologies for improving quality and storage stability of jerky: A review
Se-Myung Kim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Dynamics of heat transfer and moisture in beef jerky during hot air drying
Shuo Shi et al.
MEAT SCIENCE (2021)
Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam
Se-Myung Kim et al.
FOODS (2021)
The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree
Marilu A. Silva-Espinoza et al.
FOODS (2020)
Effective moisture diffusivity and drying simulation of walnuts under hot air
Chang Chen et al.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER (2020)
Radio frequency treatment accelerates drying rates and improves vigor of corn seeds
Yucen Xie et al.
FOOD CHEMISTRY (2020)
A comparative study of three drying methods on drying time and physicochemical properties of chicken powder
Xin-Li Ran et al.
DRYING TECHNOLOGY (2019)
Effects of gluten and moisture content on water mobility during the drying process for Chinese dried noodles
Zhenhua Wang et al.
DRYING TECHNOLOGY (2019)
Quality characteristics of pork loin cured with green nitrite source and some organic acids
Tae-Kyung Kim et al.
MEAT SCIENCE (2019)
Influences of Blanching and Freezing Pretreatments on Moisture Diffusivity and Quality Attributes of Pumpkin Slices During Convective Air-Drying
Yasumasa Ando et al.
FOOD AND BIOPROCESS TECHNOLOGY (2019)
Microwave-convective drying of food materials: A critical review
C. Kumar et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification
Li-Zhen Deng et al.
FOOD CHEMISTRY (2018)
Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents
Elif Aykin-Dincer et al.
MEAT SCIENCE (2018)
Food Engineering in Ibero-America: the Contribution of the CYTED Program (1986-2005)
Jose Miguel Aguilera et al.
FOOD ENGINEERING REVIEWS (2018)
Effect of surimi on quality characteristics of dry and semi-dry (non-fermented) pork sausages during cold storage
Sang-Keun Jin et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)
Combined effects of Laminaria japonica and transglutaminase on physicochemical and sensory characteristics of semi-dried chicken sausages
Yun-Sang Choi et al.
POULTRY SCIENCE (2016)
Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky
Sung-Jin Jang et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2015)
Infrared Heating in Food Drying: An Overview
Muhmmed Hussain Riadh et al.
DRYING TECHNOLOGY (2015)
Effect of moisture content and temperature on thermal conductivity of Psidium guajava L. by line heat source method (transient analysis)
Shiva Kumar Modi et al.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER (2014)
Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks
A. M. Gurikar et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Effect of natural antioxidants on the quality of cured, restructured goat meat product during refrigerated storage (4 ± 1°C)
Y. P. Gadekar et al.
SMALL RUMINANT RESEARCH (2014)
Water-water and water-macromolecule interactions in food dehydration and the effects of the pore structures of food on the energetics of the interactions
J. -C. Wang et al.
JOURNAL OF FOOD ENGINEERING (2012)
Influence of drying conditions on the effective moisture diffusivity and energy requirements during the drying of pretreated and untreated pumpkin
Toyosi Y. Tunde-Akintunde et al.
ENERGY CONVERSION AND MANAGEMENT (2011)
Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky
Doo-Jeong Han et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2011)
Textural and Sensory Properties of Pork Jerky Adjusted with Tenderizers or Humectant
Gap-Don Kim et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2010)
Utilization of restructuring technology in the production of meat products: a review
X. D. Sun
CYTA-JOURNAL OF FOOD (2009)
Apparent thermal diffusivity estimation of the banana during drying using inverse method
Viviana Cocco Mariani et al.
JOURNAL OF FOOD ENGINEERING (2008)
Technologies to shorten the drying period of dry-cured meat products
J. Arnau et al.
MEAT SCIENCE (2007)
Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results
A. K. Datta
JOURNAL OF FOOD ENGINEERING (2007)
The specific heat of pistachio nuts as affected by moisture content, temperature, and variety
Seyed M. A. Razavi et al.
JOURNAL OF FOOD ENGINEERING (2007)
Moisture diffusivity in food and biological materials
Xiao Dong Chen
DRYING TECHNOLOGY (2007)
Microwave heat treatment of spinach: Drying kinetics and effective moisture diffusivity
Goekce Dadali et al.
DRYING TECHNOLOGY (2007)
Influence of drying methods on drying of bell-pepper (Capsicum annuum)
TY Tunde-Akintunde et al.
JOURNAL OF FOOD ENGINEERING (2005)
Determination of quality changes throughout processing steps in Chinese-style pork jerky
WS Chen et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2004)
Effective moisture diffusivity of garlic cloves undergoing microwave-convective drying
GP Sharma et al.
JOURNAL OF FOOD ENGINEERING (2004)
Share Paper
