Citations (26)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
R. Lemus-Mondaca, M. Miranda, A. Andres Grau, V. Briones, R. Villalobos & A. Vega-Gálvez. (2009) Effect of Osmotic Pretreatment on Hot Air Drying Kinetics and Quality of Chilean Papaya (Carica pubescens). Drying Technology 27:10, pages 1105-1115.
Read now
Read now
Shahla M. Wunderlich, Charles Feldman, Shannon Kane & Taraneh Hazhin. (2008) Nutritional quality of organic, conventional, and seasonally grown broccoli using vitamin C as a marker. International Journal of Food Sciences and Nutrition 59:1, pages 34-45.
Read now
Read now
ShyamS. Sablani. (2006) Drying of Fruits and Vegetables: Retention of Nutritional/Functional Quality. Drying Technology 24:2, pages 123-135.
Read now
Read now
Articles from other publishers (23)
Dhiraj Kumar Yadav, Vinkel Kumar Arora, Anupama Singh, Santanu Malakar & T. Manonmani. (2023) Evacuated tube collector based solar drying of pre-treated okra (Abelmoschus esculentus): Analysis of thermal performance, bioactive compounds, antioxidant activity, and functional properties. Solar Energy 262, pages 111890.
Crossref
Crossref
Wesam Al‐Jeddawi, Julie K. Northcutt & Paul Dawson. (2023) Effect of pre‐treatment and freezing on the polyphenol oxidase activity and color stability of sliced peaches. Journal of the Science of Food and Agriculture 103:7, pages 3376-3389.
Crossref
Crossref
Xin Bao, Rui Min, Kai Zhou, Maria Victoria Traffano-Schiffo, Quan Dong & Wei Luo. (2023) Effects of vacuum drying assisted with condensation on drying characteristics and quality of apple slices. Journal of Food Engineering 340, pages 111286.
Crossref
Crossref
Mohamed Ghellam, Büşra Fatena & İlkay Koca. (2022) Physical and chemical characterization of Corchorus olitorius leaves dried by different drying techniques. Discover Food 2:1.
Crossref
Crossref
Handan BAŞÜNAL GÜLMEZ & Ayhan TOPUZ. (2022) Effect of Osmo- and Convective Dehydrofreezing on Energy Efficiency and Some Physicochemical Properties of Frozen Red PepperOsmotik ve Konvektif Kurutma Sonrası Dondurma İşleminin Enerji Verimliliğine ve Kırmızıbiberin Bazı Fizikokimyasal Özellikleri Üzerine Etkisi. Akademik Gıda 20:2, pages 103-113.
Crossref
Crossref
Timoty Savouré, Manuel Dornier, Isabelle Maraval & Antoine Collignan. (2021)
Sensory quantitative descriptive analysis of African slimy okra (
Abelmoschus esculentus
) preparations and its correlation with instrumental parameters
. Journal of Texture Studies 52:3, pages 314-333.
Crossref
Crossref
Timoty Savouré, Manuel Dornier, Laurent Vachoud & Antoine Collignan. (2020)
Clustering of instrumental methods to characterize the texture and the rheology of slimy okra (
Abelmoschus esculentus
) suspensions
. Journal of Texture Studies 51:3, pages 426-443.
Crossref
Crossref
Qin Yuan, Yuan He, Pan-Yin Xiang, Yue-Jia Huang, Zheng-Wen Cao, Si-Wei Shen, Li Zhao, Qing Zhang, Wen Qin & Ding-Tao Wu. (2020) Influences of different drying methods on the structural characteristics and multiple bioactivities of polysaccharides from okra (Abelmoschus esculentus). International Journal of Biological Macromolecules 147, pages 1053-1063.
Crossref
Crossref
Md. Mahedi Hassan & Neena Joshi. (2020) Hydrothermal effects on physicochemical, sensory attributes, vitamin C, and antioxidant activity of frozen immature Dolichos lablab. Heliyon 6:1, pages e03136.
Crossref
Crossref
Göksu Akar & Işıl Barutçu Mazı. (2019) Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods. Journal of Food Process Engineering 42:3, pages e13011.
Crossref
Crossref
Marie Céleste Karam, Jeremy Petit, David Zimmer, Elie Baudelaire Djantou & Joël Scher. (2016) Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering 188, pages 32-49.
Crossref
Crossref
Theodoros Varzakas & Constantina TziaAthanasia Goula. 2015. Handbook of Food Processing. Handbook of Food Processing
157
221
.
Silvana M. Demarchi, Natalia A. Quintero Ruiz, Analía Concellón & Sergio A. Giner. (2013) Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers. Food and Bioproducts Processing 91:4, pages 310-318.
Crossref
Crossref
Amruta R. Eswara & M. Ramakrishnarao. (2012) Solar energy in food processing—a critical appraisal. Journal of Food Science and Technology 50:2, pages 209-227.
Crossref
Crossref
H. P. Vasantha Rupasinghe & Ajit P. K. Joshi. 2013. Dried Fruits. Dried Fruits
211
225
.
A.P.K. JOSHI, H.P.V. RUPASINGHE & S. KHANIZADEH. (2011) IMPACT OF DRYING PROCESSES ON BIOACTIVE PHENOLICS, VITAMIN C AND ANTIOXIDANT CAPACITY OF RED-FLESHED APPLE SLICES. Journal of Food Processing and Preservation 35:4, pages 453-457.
Crossref
Crossref
NARINDRA RAHARITSIFA & CRISTINA RATTI. (2010) FOAM-MAT FREEZE-DRYING OF APPLE JUICE PART 2: STABILITY OF DRY PRODUCTS DURING STORAGE. Journal of Food Process Engineering 33, pages 341-364.
Crossref
Crossref
V. R. Sagar & P. Suresh Kumar. (2010) Recent advances in drying and dehydration of fruits and vegetables: a review. Journal of Food Science and Technology 47:1, pages 15-26.
Crossref
Crossref
A. Vega-Gálvez, R. Lemus-Mondaca, C. Bilbao-Sáinz, P. Fito & A. Andrés. (2008) Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). Journal of Food Engineering 85:1, pages 42-50.
Crossref
Crossref
Charles Feldman, Goutam Chakraborty, Taraneh Hazhin, Shannon Kane, Martin S. Ruskin, Jeffrey Toney & Shahla Wunderlich. (2006) Nutrient content in peas served to patients: vitamin C is degraded during four stages of foodservice processing at two hospitals. Journal of Foodservice 17:3, pages 135-142.
Crossref
Crossref
M. Chafer, C. Gonzalez-Martinez, B. Fernandez, L. Perez & A. Chiralt. (2016) Effect of Blanching and Vacuum Pulse Application on Osmotic Dehydration of Pear. Food Science and Technology International 9:5, pages 321-328.
Crossref
Crossref
M?A Murcia, B L�pez-Ayerra, M Martinez-Tom�, AM Vera & F Garc�a-Carmona. (2000) Evolution of ascorbic acid and peroxidase during industrial processing of broccoli. Journal of the Science of Food and Agriculture 80:13, pages 1882-1886.
Crossref
Crossref
M Antonia Murcia, Beatriz L�pez-Ayerra, Magdalena Mart�nez-Tom� & Francisco Garc�a-Carmona. (2000) Effect of industrial processing on chlorophyll content of broccoli. Journal of the Science of Food and Agriculture 80:10, pages 1447-1451.
Crossref
Crossref