Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-023-01322-0.pdf
Reference134 articles.
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2. Alam, R., Lyng, J. G., Frontuto, D., Marra, F., & Cinquanta, L. (2018). Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot. Journal of Food Science, 83(8), 2159-2166. https://doi.org/10.1111/1750-3841.14216
3. Alizehi, M. H., Niakousari, M., Fazaeli, M., & Iraji, M. (2020). Modeling of vacuum- and ultrasound-assisted osmodehydration of carrot cubes followed by combined infrared and spouted bed drying using artificial neural network and regression models. Journal of Food Process Engineering, 43(12), e13563. https://doi.org/10.1111/JFPE.13563
4. Alkanan, Z. T., Altemimi, A. B., Al-Hilphy, A. R. S., Watson, D. G., Pratap-Singh, A., Alkanan, Z. T. ;, Altemimi, A. B. ;, Al-Hilphy, A. R. S. ;, & Watson, D. G. ; (2021). Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020. Applied Sciences: 11(6), 2507-2518. https://doi.org/10.3390/APP11062507
5. Al-Khuseibi, M. K., Sablani, S. S., & Perera, C. O. (2005). Comparison of water blanching and high hydrostatic pressure effects on drying kinetics and quality of potato. Drying Technology, 23(12), 2449–2461. https://doi.org/10.1080/07373930500340734
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