Modeling the impregnation of roselle antioxidants into papaya cubes

Article Food Science & Technology

Black carrot (Daucus carota subsp. sativus) anthocyanin-infused potato chips: Effect on bioactive composition, color attributes, cooking quality, and microbial stability

Prerna Nath et al.

Summary: The study found that infusion with aqueous liquid extract from black carrots significantly increased the bioactive composition and improved the color attributes of potato chips. The microbial safety of the chips was also enhanced.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

添加到收藏夹

Article Food Science & Technology

Modeling of hibiscus anthocyanins transport to apple tissue during ultrasound-assisted vacuum impregnation

Cuneyt Dincer

Summary: This study modeled the transport of hibiscus anthocyanins in apple tissues under different vacuum impregnation conditions, finding that ultrasound treatment increased moisture and anthocyanin absorption during the process. The Azuara model successfully described the kinetic parameters of mass transfer, indicating the potential for enhancing bioactive component enrichment in fruit and vegetable tissues through ultrasound-assisted vacuum impregnation.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

添加到收藏夹

Article Entomology

Modelling the rate of adsorption of carbon dioxide by wheat

G. R. Thorpe

Summary: Published data were used to evaluate three mathematical models of carbon dioxide adsorption by wheat. The lumped parameter model showed reasonable accuracy and ease of implementation, while the diffusion models exhibited higher accuracy at the expense of computational cost.

JOURNAL OF STORED PRODUCTS RESEARCH (2022)

添加到收藏夹

Article Engineering, Chemical

The role of coupled water and solute diffusion and product shrinkage during osmotic dehydration

M. Aguirre-Garcia et al.

Summary: The objective of this study was to develop a new model considering the coupled mass transport of water and solute occurring during osmotic dehydration (OD) of foods and evaluate its contribution on the estimation of mass transfer properties. Experimental results demonstrated that the coupling of water loss and solute gain is of utmost importance for a reliable estimation of mass transfer properties during OD.

JOURNAL OF FOOD ENGINEERING (2022)

添加到收藏夹

Article Food Science & Technology

Effect of impregnation-osmodehydration with Hibiscus sabdariffa extracts on the bioactive compounds and sensory acceptance of apple wedges: Fresh, convective dried, and stored

Paola Hernandez-Carranza et al.

Summary: This study found that pretreatment with Hibiscus sabdariffa extracts significantly affected the physicochemical and antioxidant characteristics of apple wedges, increasing their total phenolic compounds and antioxidant capacity. Additionally, convective drying concentrated the bioactive compounds of apple wedges. The impregnated-osmodehydrated apple wedges were well-accepted by consumers.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

添加到收藏夹

Article Chemistry, Applied

Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases

Ali Sabra et al.

Summary: Grapes are a rich source of bioactive compounds with antioxidant, anti-inflammatory, and anti-carcinogenic activities. These compounds have wide applications in food and nutraceutical industries, and are linked to reducing the incidence of cardiovascular disease and hypertension.

FOOD CHEMISTRY-X (2021)

添加到收藏夹

Editorial Material Food Science & Technology

Food Bioactives: Impact on Brain and Cardiometabolic Health-Findings from In Vitro to Human Studies

Nenad Naumovski et al.

FOODS (2021)

添加到收藏夹

Article Food Science & Technology

Determination of total phenolic contents and antioxidant activities of fruits from wild and creole Carica papaya genotypes in comparison to commercial papaya cultivars

Arianna Chan-Leon et al.

Summary: The wild papaya genotype exhibited higher antioxidant activity and total polyphenols content compared to the commercial genotype postharvest. Additionally, specific polyphenols in wild genotype fruits were found to be significantly higher, potentially offering greater health benefits.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)

添加到收藏夹

Article Food Science & Technology

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Nadiarid Jimenez et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

添加到收藏夹

Article Food Science & Technology

The Influence of Natural Basil Seed Gum Coats on the Kinetics of Osmotic Dehydration of Apple Rings

Ahmad Etemadi et al.

FOOD AND BIOPROCESS TECHNOLOGY (2020)

添加到收藏夹

Article Engineering, Chemical

Effective diffusion coefficients and mass flux ratio during osmotic dehydration considering real shape and shrinkage

Berta Zecchi et al.

JOURNAL OF FOOD ENGINEERING (2020)

添加到收藏夹

Article Engineering, Chemical

Mass transfer analysis of bioactive compounds in apple wedges impregnated with beetroot juice: A 3D modelling approach

M. Aguirre-Garcia et al.

JOURNAL OF FOOD ENGINEERING (2020)

添加到收藏夹

Article Engineering, Chemical

Texture analysis of dried papaya (Carica papaya L., cv. Maradol) pretreated with calcium and osmotic dehydration

Josue Barragan-Iglesias et al.

DRYING TECHNOLOGY (2019)

添加到收藏夹

Article Food Science & Technology

Mass transfer modeling of the antioxidant extraction of roselle flower (Hibiscus sabdariffa)

C. E. Ochoa-Velasco et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

添加到收藏夹

Article Chemistry, Analytical

Shelf Life Extension and Quality Improvement of Cucumber Slices Impregnated in Infusions of Edible Herbs

Maria Giannakourou et al.

ANALYTICAL LETTERS (2019)

添加到收藏夹

Article Food Science & Technology

Anthocyanins from blackberry (Rubus fructicosus L.) impregnated in yam bean (Pachyrhizus erosus (L.) Urb.) by osmotic dehydration

Alicia Grajales-Lagunes et al.

FOOD SCIENCE AND TECHNOLOGY (2019)

添加到收藏夹

Article Chemistry, Applied

Gingerols infusion and multi-step process optimization for enhancement of color, sensory and functional profiles of candied mango

Abhishek Shukla et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Article Engineering, Chemical

Effect of different grape residues polyphenols impregnation techniques in mango

Rafael Augusto Batista de Medeiros et al.

JOURNAL OF FOOD ENGINEERING (2019)

添加到收藏夹

Article Food Science & Technology

Ultrasound-Assisted Osmotic Treatment of Model Food Impregnated with Pomegranate Peel Phenolic Compounds: Mass Transfer, Texture, and Phenolic Evaluations

Fatemeh Hamedi et al.

FOOD AND BIOPROCESS TECHNOLOGY (2018)

添加到收藏夹

Article Engineering, Chemical

Technology for processing of potato chips impregnated with red rootbeet phenolic compounds

Rosana G. Moreira et al.

JOURNAL OF FOOD ENGINEERING (2018)

添加到收藏夹

Article Acoustics

Ultrasound-assisted vacuum impregnation on the fortification of fresh-cut apple with calcium and black carrot phenolics

Fatih Mehmet Yilmaz et al.

ULTRASONICS SONOCHEMISTRY (2018)

添加到收藏夹

Article Engineering, Chemical

Description of osmotic dehydration of apple using two-dimensional diffusion models considering shrinkage and variations in process parameters

Juarez Everton de Farias Aires et al.

DRYING TECHNOLOGY (2017)

添加到收藏夹

Article Engineering, Chemical

Analysis of mass transfer equations during solid-liquid extraction and its application for vanilla extraction kinetics modeling

K. Castillo-Santos et al.

JOURNAL OF FOOD ENGINEERING (2017)

添加到收藏夹

Article Food Science & Technology

Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin

Javier Jimenez-Hernandez et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

添加到收藏夹

Review Food Science & Technology

Ways and Means for the Infusion of Bioactive Constituents in Solid Foods

Ashwini N. Bellary et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)

添加到收藏夹

Article Chemistry, Multidisciplinary

Compositional difference in antioxidant and antibacterial activity of all parts of the Carica papaya using different solvents

Nazia Asghar et al.

CHEMISTRY CENTRAL JOURNAL (2016)

添加到收藏夹

Article Food Science & Technology

High-pressure-assisted infusion of bioactive compounds in apple slices

Jincy M. George et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

添加到收藏夹

Article Food Science & Technology

Anthocyanin infused watermelon rind and its stability during storage

Ashwini N. Bellary et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

添加到收藏夹

Article Engineering, Chemical

Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis)

Sachin R. Adsare et al.

JOURNAL OF FOOD ENGINEERING (2016)

添加到收藏夹

Article

Antioxidant capacity of extracts from calyx fruits of roselle (Hibiscus sabdariffa L.)

Yang Liuqing et al.

AFRICAN JOURNAL OF BIOTECHNOLOGY (2016)

添加到收藏夹

Article Engineering, Chemical

Drying of shrinkable food products: Appraisal of deformation behavior and moisture diffusivity estimation under isotropic shrinkage

B. Ortiz-Garcia-Carrasco et al.

JOURNAL OF FOOD ENGINEERING (2015)

添加到收藏夹

Article Food Science & Technology

The spatial distribution of β-carotene impregnated in apple slices determined using image and fractal analysis

Claudia Santacruz-Vazquez et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

添加到收藏夹

Article Food Science & Technology

Effect of Selected Pretreatments on Impregnation of Curcuminoids and Their Influence on Physico-chemical Properties of Raw Banana Slices

Ashwini N. Bellary et al.

FOOD AND BIOPROCESS TECHNOLOGY (2014)

添加到收藏夹

Article Food Science & Technology

Effect of hypotonic and hypertonic solutions on impregnation of curcuminoids in coconut slices

Ashwini N. Bellary et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)

添加到收藏夹

Article Engineering, Chemical

Osmotic dehydration assisted impregnation of curcuminoids in coconut slices

Ashwini N. Bellary et al.

JOURNAL OF FOOD ENGINEERING (2011)

添加到收藏夹

Article Food Science & Technology

Effects of chitosan coating on mass transfer during osmotic dehydration of papaya

M. Garcia et al.

FOOD RESEARCH INTERNATIONAL (2010)

添加到收藏夹

Article Food Science & Technology

Osmotic dehydration behavior of red paprika (Capsicum annuum L.)

BIO Ade-Omowaye et al.

JOURNAL OF FOOD SCIENCE (2002)

添加到收藏夹

Article Agriculture, Multidisciplinary

Changes in antioxidant effects and their relationship to phytonutrients in fruits of sea buckthorn (Hippophae rhamnoides L.) during maturation

XQ Gao et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

添加到收藏夹

Modeling the impregnation of roselle antioxidants into papaya cubes

相关参考文献

导出引文

分享论文