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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 13
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Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review

Sumaiya Sadika TulyFaculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
,
Md MahiuddinFaculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, Australia
&
Azharul KarimFaculty of Science and Engineering, Mechanical, Medical and Process Engineering, Queensland University of Technology, Brisbane, QLD, AustraliaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9074-0384
ORCID Icon
Pages 1877-1900 | Published online: 28 Aug 2021

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Dongbei Shen, Min Zhang, Arun S. Mujumdar & Yamei Ma. (2023) Consumer-oriented smart dynamic detection of fresh food quality: recent advances and future prospects. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
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Lisen Bi, Bin Liu, Zhaodan Yang, Tonghua Zou, Songsong Zhao & Panagiotis E. Theodorakis. (2023) Analysis of heat and moisture transfer in the microwave drying of potatoes. Drying Technology 41:9, pages 1397-1410.
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Articles from other publishers (2)

Yuchen Gao, Shuang Chen, Guangyuan Jin, Shuyu Song, Xuliang Wang, Rongzhen Zhang & Yan Xu. (2023) Solvent effects and mass transfer on aroma extraction during solid-state distillation. Food Bioscience 53, pages 102682.
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Isuru A＊ Udugama, William Kelton & Christoph Bayer. (2023) Digital twins in food processing: A conceptual approach to developing multi-layer digital models. Digital Chemical Engineering 7, pages 100087.
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