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。Optimization of the Drying Process of Carrot (Daucus carota v. Nantes) on the Basis of Quality Criteria
Valeria S. Eim et al.
DRYING TECHNOLOGY (2013)
Degradation kinetic modelling of color, texture, polyphenols and antioxidant capacity of York cabbage after microwave processing
Amit Kumar Jaiswal et al.
FOOD RESEARCH INTERNATIONAL (2013)
Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears
Nadia Djendoubi Mrad et al.
FOOD AND BIOPRODUCTS PROCESSING (2012)
Microwave dehydration of three citrus peel cultivars: Effect on water and oil retention capacities, color, shrinkage and total phenols content
Nesrine Ghanem et al.
INDUSTRIAL CROPS AND PRODUCTS (2012)
Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels
Mei-Ling Chen et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples
Emilie Devic et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel
Muhammad Kamran Khan et al.
FOOD CHEMISTRY (2010)
Extraction modeling and activities of antioxidants from pomegranate marc
Wenjuan Qu et al.
JOURNAL OF FOOD ENGINEERING (2010)
The impact of dehydration process on antinutrients and protein digestibility of some legume flours
Maria A. Martin-Cabrejas et al.
FOOD CHEMISTRY (2009)
Effective drying of citrus by-product by high speed drying: A novel drying technique and their antioxidant activity
Mahinda Senevirathne et al.
JOURNAL OF FOOD ENGINEERING (2009)
THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIES
Magdalena Michalczyk et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2009)
Kinetic modeling of food quality: A critical review
Martinus A. J. S. van Boekel
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)
Update on uses and properties of Citrus flavonolds:: New findings in anticancer, cardiovascular, and anti-inflammatory activity
O. Benavente-Garcia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo)
A. Vega-Galvez et al.
JOURNAL OF FOOD ENGINEERING (2008)
Mathematical modeling of hot-air drying kinetics of red bell pepper (var. Lamuyo)
A. Vega et al.
JOURNAL OF FOOD ENGINEERING (2007)
Determination of deformation of a food product undergoing different drying methods and conditions via evolution of a shape factor
Sawitree Panyawong et al.
JOURNAL OF FOOD ENGINEERING (2007)
Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products
M. Carme Garau et al.
FOOD CHEMISTRY (2007)
Color degradation kinetics of pineapple puree during thermal processing
Benjar Chutintrasri et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Rheological characteristics and thermal degradation kinetics of beta-carotene in pumpkin puree
Debjani Dutta et al.
JOURNAL OF FOOD ENGINEERING (2006)
Drying of orange skin:: drying kinetics modelling and functional properties
MC Garau et al.
JOURNAL OF FOOD ENGINEERING (2006)
Extraction of phenolics from citrus peels II. Enzyme-assisted extraction method
BB Li et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2006)
Volatility of apples during air and freeze drying
MK Krokida et al.
JOURNAL OF FOOD ENGINEERING (2006)
Citrus peel extract - A natural source of antioxidant
Zia-ur-Rehman
FOOD CHEMISTRY (2006)
Water sorption and dehydration kinetics of Tunisian rosemary leaves
S Timoumi et al.
DESALINATION (2005)
Drying characteristics and kinetics of okra
I Doymaz
JOURNAL OF FOOD ENGINEERING (2005)
Dietary fibre fractions from fruit and vegetable processing waste
A Nawirska et al.
FOOD CHEMISTRY (2005)
Kinetic modelling of quality deterioration in onions during drying and storage
F Kaymak-Ertekin et al.
JOURNAL OF FOOD ENGINEERING (2005)
Rapid determination of polyphenols and vitamin C in plant-derived products
S Georgé et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans
TM Kyi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2005)
Use of exponential, Page's and diffusional models to simulate the drying kinetics of kiwi fruit
S Simal et al.
JOURNAL OF FOOD ENGINEERING (2005)
Some functional properties of extruded orange pulp and its effect on the quality of cookies
MA Larrea et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2005)
Influence of the drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs
SJ Babalis et al.
JOURNAL OF FOOD ENGINEERING (2004)
Rehydration kinetics of dehydrated products
MK Krokida et al.
JOURNAL OF FOOD ENGINEERING (2003)
Effect of concentration and drying processes on color change of grape juice and leather (pestil)
A Maskan et al.
JOURNAL OF FOOD ENGINEERING (2002)
Drying and rehydrating kinetics of green and red peppers
F Kaymak-Ertekin
JOURNAL OF FOOD SCIENCE (2002)
Drying characteristics of red chilli
P Gupta et al.
DRYING TECHNOLOGY (2002)
Comparison of some biochemical characteristics of different citrus fruits
S Gorinstein et al.
FOOD CHEMISTRY (2001)
Kinetics of colour change of kiwifruits during hot air and microwave drying
M Maskan
JOURNAL OF FOOD ENGINEERING (2001)
A compartmental model of thin-layer drying kinetics of rough rice
M Abud-Archila et al.
DRYING TECHNOLOGY (2000)
Structural and physical properties of dietary fibres, and consequences of processing on human physiology
F Guillon et al.
FOOD RESEARCH INTERNATIONAL (2000)