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There are 12905 results for: content related to: Invited review: Modelling quality changes of fruits and vegetables during drying: a review

  1. Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process

    International Journal of Food Science & Technology

    Volume 43, Issue 8, August 2008, Pages: 1410–1423, Aman Mohammad Ziaiifar, Nawel Achir, Francis Courtois, Isabelle Trezzani and Gilles Trystram

    Version of Record online : 14 JUL 2008, DOI: 10.1111/j.1365-2621.2007.01664.x

  2. Assessment of convection, hot-air combined with microwave-vacuum and freeze-drying methods for mushrooms with regard to product quality

    International Journal of Food Science & Technology

    Volume 46, Issue 2, February 2011, Pages: 333–342, Dimitrios Argyropoulos, Albert Heindl and Joachim Müller

    Version of Record online : 12 JAN 2011, DOI: 10.1111/j.1365-2621.2010.02500.x

  3. Characterization of hot air drying and microwave vacuum drying of fingerroot (Boesenbergia pandurata)

    International Journal of Food Science & Technology

    Volume 46, Issue 3, March 2011, Pages: 601–607, Nantawan Therdthai and Hasaya Northongkom

    Version of Record online : 24 FEB 2011, DOI: 10.1111/j.1365-2621.2010.02525.x

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    Optimization of osmotic dehydration of melons followed by air-drying

    International Journal of Food Science & Technology

    Volume 41, Issue 6, June 2006, Pages: 674–680, Ulisses M. Teles, Fabiano A. N. Fernandes, Sueli Rodrigues, Andréa S. Lima, Geraldo A. Maia and Raimundo W. Figueiredo

    Version of Record online : 27 MAR 2006, DOI: 10.1111/j.1365-2621.2005.01134.x

  5. Short communication: A new mathematical model for thin layer drying of fruits

    International Journal of Food Science & Technology

    Volume 45, Issue 9, September 2010, Pages: 1956–1962, Lemuel M. Diamante, Reiner Ihns, Geoffrey P. Savage and Leo Vanhanen

    Version of Record online : 20 JUL 2010, DOI: 10.1111/j.1365-2621.2010.02345.x

  6. Power and temperature distribution during microwave thawing, simulated by using Maxwell's equations and Lambert's law

    International Journal of Food Science & Technology

    Volume 40, Issue 1, January 2005, Pages: 9–21, Chang Min Liu, Qi Zhi Wang and Noboru Sakai

    Version of Record online : 7 JAN 2005, DOI: 10.1111/j.1365-2621.2004.00904.x

  7. Microwave finish drying of (tapioca) starch pearls

    International Journal of Food Science & Technology

    Volume 40, Issue 2, February 2005, Pages: 119–132, Yi-Chung Fu, Li Dai and Binghuei B. Yang

    Version of Record online : 16 FEB 2005, DOI: 10.1111/j.1365-2621.2004.00898.x

  8. A comparative study between intermittent microwave and infrared drying of bioproducts

    International Journal of Food Science & Technology

    Volume 40, Issue 1, January 2005, Pages: 23–39, Kian Jon Chua and Siaw Kiang Chou

    Version of Record online : 7 JAN 2005, DOI: 10.1111/j.1365-2621.2004.00903.x

  9. Studies on different combined microwave drying of carrot pieces

    International Journal of Food Science & Technology

    Volume 45, Issue 10, October 2010, Pages: 2141–2148, Wei-Qiang Yan, Min Zhang, Lue-Lue Huang, Juming Tang, Arun S. Mujumdar and Jin-Cai Sun

    Version of Record online : 24 SEP 2010, DOI: 10.1111/j.1365-2621.2010.02380.x

  10. Hot-air drying of whole fruit Chinese jujube (Zizyphus jujuba Miller): physicochemical properties of dried products

    International Journal of Food Science & Technology

    Volume 44, Issue 7, July 2009, Pages: 1415–1421, Shuzheng Fang, Zhengfu Wang, Xiaosong Hu and Ashim K. Datta

    Version of Record online : 15 JUN 2009, DOI: 10.1111/j.1365-2621.2009.01972.x

  11. The occurrence of mass transport processes during the leaching of amygdalin from bitter apricot kernels: detoxification and flavour improvement

    International Journal of Food Science & Technology

    Volume 41, Issue 2, February 2006, Pages: 201–213, Abdelmadjid Silem, Hans-Otto Günter, Jörn Einfeldt and Abdelkader Boualia

    Version of Record online : 19 OCT 2005, DOI: 10.1111/j.1365-2621.2005.01049.x

  12. Microwave drying characteristics and dried quality of pumpkin

    International Journal of Food Science & Technology

    Volume 42, Issue 2, February 2007, Pages: 148–156, Jun Wang, Jing Shuang Wang and Yong Yu

    Version of Record online : 5 DEC 2006, DOI: 10.1111/j.1365-2621.2006.01170.x

  13. Mathematical modelling of mass transfer in the concentration polarisation layer of flat-sheet membranes during clarification of pomegranate juice

    International Journal of Food Science & Technology

    Volume 45, Issue 10, October 2010, Pages: 2096–2100, Hossein Mirsaeedghazi, Zahra Emam-Djomeh, Sayed M. Mousavi, Vali Enjileha, Mahdi Navidbakhsh and Seyyedeh M. Mirhashemi

    Version of Record online : 16 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02377.x

  14. An apparatus for on-line measuring electric field intensity during microwave heating: a theoretical consideration

    International Journal of Food Science & Technology

    Volume 40, Issue 7, August 2005, Pages: 743–757, Yi-Chung Fu, Binghuei B. Yang, Chung-Jen Chen and Shiow-Shuh Sheen

    Version of Record online : 20 JUL 2005, DOI: 10.1111/j.1365-2621.2005.00994.x

  15. The effect of drying conditions on the development of the hard-to-cook defect in steam-treated cowpeas

    International Journal of Food Science & Technology

    Volume 41, Issue 8, October 2006, Pages: 867–877, Nicole S. Affrifah and Manjeet S. Chinnan

    Version of Record online : 19 DEC 2005, DOI: 10.1111/j.1365-2621.2005.01121.x

  16. Effect of temperature on the drying characteristics, colour, antioxidant and beta-carotene contents of two apricot varieties

    International Journal of Food Science & Technology

    Volume 46, Issue 2, February 2011, Pages: 275–283, Reiner Ihns, Lemuel M. Diamante, Geoffrey P. Savage and Leo Vanhanen

    Version of Record online : 12 JAN 2011, DOI: 10.1111/j.1365-2621.2010.02506.x

  17. Moisture diffusivity and water activity of part-baked bread at above and sub-freezing temperatures

    International Journal of Food Science & Technology

    Volume 41, Issue 1, January 2006, Pages: 33–44, Nasser Hamdami, Jean-Yves Monteau and Alain Le Bail

    Version of Record online : 19 OCT 2005, DOI: 10.1111/j.1365-2621.2005.00984.x

  18. Osmotic dehydration kinetics of carrot cubes in sodium chloride solution

    International Journal of Food Science & Technology

    Volume 43, Issue 8, August 2008, Pages: 1361–1370, Bahadur Singh, Parmjit S. Panesar and Vikas Nanda

    Version of Record online : 15 FEB 2008, DOI: 10.1111/j.1365-2621.2007.01623.x

  19. Convective heat transfer in herb and spices during open sundrying

    International Journal of Food Science & Technology

    Volume 44, Issue 4, April 2009, Pages: 657–665, Jaishree Akhilesh Prasad

    Version of Record online : 13 FEB 2009, DOI: 10.1111/j.1365-2621.2006.01269.x

  20. Viscosity of tangerine and lemon juices as a function of temperature and concentration

    International Journal of Food Science & Technology

    Volume 42, Issue 7, July 2007, Pages: 804–818, Mikail A. Magerramov, Aziz I. Abdulagatov, Ilmutdin M. Abdulagatov and Nazim D. Azizov

    Version of Record online : 18 JUN 2007, DOI: 10.1111/j.1365-2621.2007.01286.x