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Drying Technology
An International Journal
Volume 40, 2022 - Issue 8: Role of Drying in Food Quality, Security and Sustainability
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Research Articles

Valorization of turmeric (Curcuma longa L.) rhizome: Effect of different drying methods on antioxidant capacity and physical properties

Yanzhen Longa State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
,
Min Zhanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;c Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
View further author information
,
Arun S. Mujumdard Department of Bioresource Engineering, Macdonald Campus, McGill University, Sainte-Anne-de-Bellevue, QC, CanadaView further author information
&
Jingjing Chene Haitong Food Group Company, Cixi, Zhejiang, ChinaView further author information
Pages 1609-1619 | Received 25 Oct 2021, Accepted 17 Jan 2022, Published online: 03 Feb 2022

Citations (3)

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Aiqing Li, Siyi Qiao, Maoxiang Xia, Yawen Lin, Lei Wang, Yongkang Xie, Jianrong Li & Xuepeng Li. (2023) Medium and short-wave infrared drying: Principles, applications, and future trends. Drying Technology 41:10, pages 1569-1582.
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Edidiong Joseph Bassey, Da-Wen Sun, Okon Johnson Esua & Jun-Hu Cheng. (2023) Effects of freeze-thaw pretreatments on the drying characteristics, physicochemical and phytochemical composition of red dragon fruit during mid- and near-infrared drying. Drying Technology 41:4, pages 561-576.
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Articles from other publishers (1)

Nathália Barroso Almeida Duarte & Jacqueline Aparecida Takahashi. (2022) Plant Spices as a Source of Antimicrobial Synergic Molecules to Treat Bacterial and Viral Co-Infections. Molecules 27:23, pages 8210.
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