相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Refractance window drying: A cohort review on quality characteristics
Roji Waghmare
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Impact of process parameters on drying behaviour, mass transfer and quality profile of refractance window dried banana puree
Deependra Rajoriya et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Spectrum crispness sensory scale correlation with instrumental acoustic high-sampling rate and mechanical analyses
Pamela Andreani et al.
FOOD RESEARCH INTERNATIONAL (2020)
Evolution of the physicochemical properties of oil-free sweet potato chips during microwave vacuum drying
Ricardo Lemos Monteiro et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Recent Advances in the Production of Fruit Leathers
Raquel Silva Simao et al.
FOOD ENGINEERING REVIEWS (2020)
Effects of drying methods on quality attributes of peach (Prunus persica) leather
S. M. Roknul Azam et al.
DRYING TECHNOLOGY (2019)
A systematic analysis on tomato powder quality prepared by four conductive drying technologies
Jun Qiu et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Investigation of drying kinetics and physicochemical properties of mulberry leather (pestil) dried with different methods
Senem Suna et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Production of mango leathers by cast-tape drying: Product characteristics and sensory evaluation
Raquel da Silva Simao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Production of pomegranate fruit leather (pestil) using different hydrocolloid mixtures: An optimization study by mixture design
Ismail Tontul et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2018)
Conductive multi-flash drying of mango slices: Vacuum pulse conditions on drying rate and product properties
Jade Varaschim Link et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Kinetic modelling of ascorbic and dehydroascorbic acids concentrations in a model solution at different temperatures and oxygen contents
Braulio Gomez Ruiz et al.
FOOD RESEARCH INTERNATIONAL (2018)
Refractance window drying of foods: A review
L. M. Raghavi et al.
JOURNAL OF FOOD ENGINEERING (2018)
Effect of process variables on the drying of guava pulp by cast-tape drying
Ana Caroline Cichella Frabetti et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Combination of hydrothermodynamic (HTD) processing and different drying methods for natural blueberry leather
Yougui Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Performance of different process additives on the properties of mango powder obtained by drum drying
Isabela Portelinha Tonin et al.
DRYING TECHNOLOGY (2018)
Heat transfer and drying kinetics of tomato pulp processed by cast-tape drying
Angelise Durigon et al.
DRYING TECHNOLOGY (2018)
Improving quality of dried fruits: A comparison between conductive multi-flash and traditional drying methods
Jade Varaschim Link et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil)
Ismail Tontul et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Production of mango powder by spray drying and cast-tape drying
Marta Fernando Zotarelli et al.
POWDER TECHNOLOGY (2017)
Effect of acoustically assisted treatments on vitamins, antioxidant activity, organic acids and drying kinetics of pineapple
Oscar Rodriguez et al.
ULTRASONICS SONOCHEMISTRY (2017)
Evaluation of the ripening stages of apple (Golden Delicious) by means of computer vision system
Stefany Cardenas-Perez et al.
BIOSYSTEMS ENGINEERING (2017)
Processes for controlling the structure and texture of dehydrated banana
Barbara D. A. Porciuncula et al.
DRYING TECHNOLOGY (2016)
Cast-tape drying of tomato juice for the production of powdered tomato
Angelise Durigon et al.
FOOD AND BIOPRODUCTS PROCESSING (2016)
Production of Tomato Powder by Refractance Window Drying
M. Castoldi et al.
DRYING TECHNOLOGY (2015)
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract
Antonella Pasqualone et al.
FOOD RESEARCH INTERNATIONAL (2014)
Aerated Apple Leathers: Effect of Microstructure on Drying and Mechanical Properties
Catalina Valenzuela et al.
DRYING TECHNOLOGY (2013)
Quality evaluation of pineapple fruit during drying process
L. A. Ramallo et al.
FOOD AND BIOPRODUCTS PROCESSING (2012)
Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate
Ruth Martinez et al.
FOOD CHEMISTRY (2012)
Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder
O. A. Caparino et al.
JOURNAL OF FOOD ENGINEERING (2012)
Total phenolics, flavonoids and antioxidant activity of tropical fruit pineapple
M. Amzad Hossain et al.
FOOD RESEARCH INTERNATIONAL (2011)
Volatiles Identification in Pineapple Submitted to Drying in an Ethanolic Atmosphere
A. M. P. Braga et al.
DRYING TECHNOLOGY (2009)
Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis
A. Salvador et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Apple Pectic Gel Produced by Dehydration
Evangelina Leiva Diaz et al.
FOOD AND BIOPROCESS TECHNOLOGY (2009)
Retention of Vitamin C in Drying Processes of Fruits and VegetablesA Review
P. H. S. Santos et al.
DRYING TECHNOLOGY (2008)
Comparative consumer and physicochemical analysis of Del Monte Hawaii Gold and Smooth Cayenne pineapple cultivars
Raymond E. S. Ramsaroop et al.
JOURNAL OF FOOD QUALITY (2007)
Technological aspects for restructuring concentrated pineapple pulp
Regina Kitagawa Grizotto et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece
A Arnous et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2002)
Quality retention in strawberry and carrot purees dried with Refractance Window™ system
BI Abonyi et al.
JOURNAL OF FOOD SCIENCE (2002)
A new model for single-layer drying
A Midilli et al.
DRYING TECHNOLOGY (2002)
The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices
PT Gardner et al.
FOOD CHEMISTRY (2000)
分享论文
