Citations (35)
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Elif Aykın Dinçer. (2023) Dried Meat Products Obtained by Different Methods from Past to Present. Food Reviews International 39:5, pages 2457-2476.
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Yiwen Huang, Min Zhang, Arun S. Mujumdar, Zhenjiang Luo & Zhongxiang Fang. (2023) Dehydrated fruits and vegetables using low temperature drying technologies and their application in functional beverages: a review. Drying Technology 41:6, pages 868-889.
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Winny Routray, Rahul Chetry & B. S. Jena. (2023) Drying of food industry and agricultural waste: Current scenario and future perspectives. Drying Technology 41:5, pages 628-654.
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Dayuan Wang, Min Zhang, Ronghua Ju, Arun S. Mujumdar & Dongxing Yu. (2023) Novel drying techniques for controlling microbial contamination in fresh food: A review. Drying Technology 41:2, pages 172-189.
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Manibhushan Kumar, Mitali Madhumita, Pramod K. Prabhakar & Santanu Basu. (2022) Refractance window drying of food and biological materials: Status on mechanisms, diffusion modelling and hybrid drying approach. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Choon Hui Tan, Ching Lik Hii, Chaleeda Borompichaichartkul, Puttapong Phumsombat, Ianne Kong & Liew Phing Pui. (2022) Valorization of fruits, vegetables, and their by-products: Drying and bio-drying. Drying Technology 40:8, pages 1514-1538.
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Samíria de Jesus Lopes Santos, Hayana Karen Ferreira Canto, Luiza Helena Meller da Silva & Antonio Manoel da Cruz Rodrigues. (2022) Characterization and properties of purple yam (Dioscorea trifida) powder obtained by refractance window drying. Drying Technology 40:6, pages 1103-1113.
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Malihe Ghalegi Ghalenoe, Danial Dehnad & Seid Mahdi Jafari. (2021) Physicochemical and nutritional properties of pomegranate juice powder produced by spray drying. Drying Technology 39:12, pages 1941-1949.
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Elif Aykın-Dinçer, Büşra Atlı, Özge Çakmak, Seda Canavar & Ayşegül Çalışkan. (2021) Drying kinetics and quality characteristics of microwave-assisted hot air dried beef chips. Journal of Microwave Power and Electromagnetic Energy 55:3, pages 219-235.
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R. Preethi, D. Shweta, J. A. Moses & C. Anandharamakrishnan. (2021) Conductive hydro drying as an alternative method for egg white powder production. Drying Technology 39:3, pages 324-336.
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K. S. Yoha, J. A. Moses & C. Anandharamakrishnan. (2020) Conductive hydro drying through refractance window drying – An alternative technique for drying of Lactobacillus plantarum (NCIM 2083). Drying Technology 38:5-6, pages 610-620.
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Kirti Jalgaonkar, Manoj Kumar Mahawar, Rajesh Kumar Vishwakarma, Uma Shanker Shivhare & V. Eyarkai Nambi. (2020) Optimization of process condition for preparation of sapota bar using Refractance window drying method. Drying Technology 38:3, pages 269-278.
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Alfredo Domínguez-Niño, Ana María Lucho-Gómez, Isaac Pilatowsky-Figueroa, Erick Cesar López-Vidaña, Beatriz Castillo-Téllez & Octavio García-Valladares. (2020) Experimental study of the dehydration kinetics of chicken breast meat and its influence on the physicochemical properties. CyTA - Journal of Food 18:1, pages 508-517.
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Articles from other publishers (22)
Merve Seçil Bardakçi & Erkan Karacabey. (2023) Drying of Tarhana dough by Refractance Window™ technology under vacuum/atmospheric conditions: Characterization of physical and quality parameters. Food Science & Nutrition.
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Harsh Dadhaneeya, Prakash Kumar Nayak, Deepanka Saikia, Rajesh Kondareddy, Subhajit Ray & Radha krishnan Kesavan. (2023) The impact of refractance window drying on the physicochemical properties and bioactive compounds of malbhog banana slice and pulp. Applied Food Research 3:1, pages 100279.
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Xin Wang, Min Zhang, Liqing Qiu, Arun S. Mujumdar & Zhihan Lin. (2022) Improvement of the Flavor of Powder-Form Meal Replacement: a Review of Relevant Technologies. Food and Bioprocess Technology 16:3, pages 492-509.
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K.S. Yoha, J.A. Moses & C. Anandharamakrishnan. 2023. Drying Technology in Food Processing. Drying Technology in Food Processing
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Ruchika Zalpouri, Manpreet Singh, Preetinder Kaur & Sukhmeet Singh. (2022) Refractance Window Drying–a Revisit on Energy Consumption and Quality of Dried Bio-origin Products. Food Engineering Reviews 14:2, pages 257-270.
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S. Reshan Jayawardena, James D. Morton, Alaa El-Din A. Bekhit, Zuhaib F. Bhat & Charles S. Brennan. (2022) Effect of drying temperature on nutritional, functional and pasting properties and storage stability of beef lung powder, a prospective protein ingredient for food supplements. LWT 161, pages 113315.
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K. S. Yoha, Sundus Nida, Sayantani Dutta, J. A. Moses & C. Anandharamakrishnan. (2021) Targeted Delivery of Probiotics: Perspectives on Research and Commercialization. Probiotics and Antimicrobial Proteins 14:1, pages 15-48.
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N Afifah, L Ratnawati, N Indrianti & A Sarifudin. (2021) The effect of pre-drying treatments on the quality of dehydrated ground beef. IOP Conference Series: Earth and Environmental Science 924:1, pages 012006.
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Yudy Duarte‐Correa, María Isabel Vargas‐Carmona, Andrés Vásquez‐Restrepo, Ivan David Ruiz Rosas & Nely Pérez Martínez. (2021)
Native potato (
Solanum phureja
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. Journal of Food Process Engineering 44:10.
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Asaad R. Al‐Hilphy, Haider I. Ali, Sajedah A. Al‐IEssa, José M. Lorenzo, Francisco J. Barba & Mohsen Gavahian. (2021) Refractance window (RW) concentration of milk‐Part II: Computer vision approach for optimizing microbial and sensory qualities. Journal of Food Processing and Preservation 45:9.
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Elif Aykın-Dinçer, Merve Özdemir & Ayhan Topuz. (2021) Quality characteristics of bone broth powder obtained through Refractance Window™ drying. LWT 147, pages 111526.
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Naveen Kumar Mahanti, Subir Kumar Chakraborty, Anjali Sudhakar, Deepak Kumar Verma, Shiva Shankar, Mamta Thakur, Smita Singh, Soubhagya Tripathy, Alok Kumar Gupta & Prem Prakash Srivastav. (2021) Refractance WindowTM-Drying vs. other drying methods and effect of different process parameters on quality of foods: A comprehensive review of trends and technological developments. Future Foods 3, pages 100024.
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R. Preethi, J.A. Moses & C. Anandharamakrishnan. (2021) Effect of conductive hydro-drying on physiochemical and functional properties of two pulse protein extracts: Green gram (Vigna radiata) and black gram (Vigna mungo). Food Chemistry 343, pages 128551.
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Amirhossein Razjoo, Maryam Azizkhani & Reza Esmaeilzadeh Kenari. (2021)
The effect of
Amygdalus scoparia Spach
and
Lepidium sativum
L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology
. Food Science & Nutrition 9:4, pages 2280-2289.
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Ramakrishnan Preethi, Shweta M. Deotale, Jeyan A. Moses & Chinnaswamy Anandharamakrishnan. (2020)
Conductive hydro drying of beetroot (
Beta vulgaris
L) pulp: Insights for natural food colorant applications
. Journal of Food Process Engineering 43:12.
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Wei Jin, Min Zhang, Weifeng Shi & Arun S. Mujumdar. 2020. Herbs, Spices and Medicinal Plants. Herbs, Spices and Medicinal Plants
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Jun Qiu, Parag Acharya, Doris M. Jacobs, Remko M. Boom & Maarten A.I. Schutyser. (2019) A systematic analysis on tomato powder quality prepared by four conductive drying technologies. Innovative Food Science & Emerging Technologies 54, pages 103-112.
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Zahra Aghaei, Seid Mahdi Jafari & Danial Dehnad. (2019) Effect of Different Drying Methods on the Physicochemical Properties and Bioactive Components of Saffron Powder. Plant Foods for Human Nutrition 74:2, pages 171-178.
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M. van ‘t Land & K. Raes. (2019) Refractance window drying of fish silage – An initial investigation into the effects of physicochemical properties on drying efficiency and nutritional quality. LWT 102, pages 71-74.
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S. Franco, A. Jaques, M. Pinto, M. Fardella, P. Valencia, H. Núñez, C. Ramírez & R. Simpson. (2019) Dehydration of salmon (Atlantic salmon), beef, and apple (Granny Smith) using Refractance window™: Effect on diffusion behavior, texture, and color changes. Innovative Food Science & Emerging Technologies 52, pages 8-16.
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Ismail Tontul, Emrah Eroğlu & Ayhan Topuz. (2018) Convective and refractance window drying of cornelian cherry pulp: Effect on physicochemical properties. Journal of Food Process Engineering 41:8, pages e12917.
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L.M. Raghavi, J.A. Moses & C. Anandharamakrishnan. (2018) Refractance window drying of foods: A review. Journal of Food Engineering 222, pages 267-275.
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