Related references
Note: Only part of the references are listed.Pulsed electric field as a promising technology for solid foods processing: A review
Cheng Zhang et al.
FOOD CHEMISTRY (2023)
High efficient freeze-drying technology in food industry
Yang Liu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Effect of high-voltage electrical discharge treatment on multi-element content in cocoa shell and chocolates with cocoa shell
Veronika Barisic et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Production of blueberry pulp powder by microwave-assisted foam-mat drying: Effects of formulations of foaming agents on drying characteristics and physicochemical properties
Ruili Gao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations
Roji B. Waghmare et al.
FOOD REVIEWS INTERNATIONAL (2022)
Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products
Emilio Gil-Martin et al.
FOOD CHEMISTRY (2022)
Testing of a new high voltage electrical discharge generator prototype at high frequencies to assist anthocyanin extraction from blueberries
R. Diaz-Alvarez et al.
FOOD BIOSCIENCE (2022)
Effects of Blueberry Consumption on Cardiovascular Health in Healthy Adults: A Cross-Over Randomised Controlled Trial
Yueyue Wang et al.
NUTRIENTS (2022)
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel
Sina Hejazi et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)
Impact of pre-treatment with pulsed electric field on drying rate and changes in spinach quality during hot air drying
Koya Yamakage et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries
Camilo Gutierrez-Jara et al.
FOODS (2021)
Electrohydrodynamic drying of foods: Principle, applications, and prospects
T. Anukiruthika et al.
JOURNAL OF FOOD ENGINEERING (2021)
Effect of Freeze-Thaw Cycles on Juice Properties, Volatile Compounds and Hot-Air Drying Kinetics of Blueberry
Lin Zhu et al.
FOODS (2021)
Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying
Lihui Zhang et al.
FOOD CHEMISTRY (2020)
Effect of pulsed electric field pretreatment on shrinkage, rehydration capacity and texture of freeze-dried plant materials
T. Fauster et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Freeze-Drying of Blueberries: Effects of Carbon Dioxide (CO2) Laser Perforation as Skin Pretreatment to Improve Mass Transfer, Primary Drying Time, and Quality
Pablo Munzenmayer et al.
FOODS (2020)
High Voltage Electrical Discharges as an Alternative Extraction Process of Phenolic and Volatile Compounds from Wild Thyme (Thymus serpyllum L.): In Silico and Experimental Approaches for Solubility Assessment
Marinela Nutrizio et al.
MOLECULES (2020)
Recent Trends in Pretreatment of Food before Freeze-Drying
Dariusz Dziki
PROCESSES (2020)
Recent advances in high voltage electric discharge extraction of bioactive ingredients from plant materials
Zongming Li et al.
FOOD CHEMISTRY (2019)
Effect of Drying Methods on the Microstructure, Bioactivity Substances, and Antityrosinase Activity of Asparagus Stems
Qun Yu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Characterization of apples (Granny Smith) dried in industrial equipment and the relationship with drying mechanisms
Luis A. Segura-Ponce et al.
FOOD STRUCTURE-NETHERLANDS (2019)
The impact of combination of pulsed electric field and ultrasound treatment on air drying kinetics and quality of carrot tissue
Artur Wiktor et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of ethyl oleate pretreatment on blueberry (Vaccinium corymbosum L.): drying kinetics, antioxidant activity, and structure of wax layer
Kejing An et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Biochemical degradation and physical migration of polyphenolic compounds in osmotic dehydrated blueberries with pulsed electric field and thermal pretreatments
Yuanshan Yu et al.
FOOD CHEMISTRY (2018)
High voltage electrical discharges combined with enzymatic hydrolysis for extraction of polyphenols and fermentable sugars from orange peels
Sally El Kantar et al.
FOOD RESEARCH INTERNATIONAL (2018)
Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry (Lycium barbarum L.): Effects on drying kinetics and quality attributes
Long Xie et al.
FOOD AND BIOPRODUCTS PROCESSING (2017)
Influence of microwave vacuum drying on glass transition temperature, gelatinization temperature, physical and chemical qualities of lotus seeds
Yingting Zhao et al.
FOOD CHEMISTRY (2017)
Effects of pulsed electric fields pretreatment and drying method on drying characteristics and nutritive quality of blueberries
Yuanshan Yu et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry
Ezzeddine Amami et al.
ULTRASONICS SONOCHEMISTRY (2017)
Pulsed electric field assisted vacuum freeze-drying of apple tissue
Oleksii Parniakov et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
High voltage electric discharges assisted extraction of phenolic compounds from grape stems: Effect of processing parameters on flavan-3-ols, flavonols and stilbenes recovery
Sylene Brianceau et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Effect of alternative physical pretreatments (pulsed electric field, high voltage electrical discharges and ultrasound) on the dead-end ultrafiltration of vine-shoot extracts
Hiba N. Rajha et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2015)
A comparative study of physical pretreatments for the extraction of polyphenols and proteins from vine shoots
Hiba N. Rajha et al.
FOOD RESEARCH INTERNATIONAL (2014)
Optimization of phenolics extraction from sesame seed cake
Julia Ribeiro Sarkis et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2014)
Influence of ohmic heating/osmotic dehydration treatments on polyphenoloxidase inactivation, physical properties and microbial stability of apples (cv. Granny Smith)
J. Moreno et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Effect of liquid nitrogen pretreatments on osmotic dehydration of blueberries
Mouna Ketata et al.
JOURNAL OF FOOD ENGINEERING (2013)
Experimental evidence of mass transfer mechanisms during freeze-drying in a capillary porous medium
L. A. Segura et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2012)
Infrared drying of sweet potato (Ipomoea batatas L.) slices
Ibrahim Doymaz
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)
Operation of an Electroporation Device for Grape Mash
Martin Sack et al.
IEEE TRANSACTIONS ON PLASMA SCIENCE (2010)
Modeling at pore-scale isothermal drying of porous materials: Liquid and vapor diffusivity
Luis A. Segura
DRYING TECHNOLOGY (2007)
Tracking color and pigment changes in anthocyanin products
RE Wrolstad et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)