228 related articles for article (PubMed ID: 27855882)
1. Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.).
Wang J; Fang XM; Mujumdar AS; Qian JY; Zhang Q; Yang XH; Liu YH; Gao ZJ; Xiao HW
Food Chem; 2017 Apr; 220():145-152. PubMed ID: 27855882
[TBL] [Abstract][Full Text] [Related]
2. Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage.
Wang J; Yang XH; Mujumdar AS; Fang XM; Zhang Q; Zheng ZA; Gao ZJ; Xiao HW
Food Chem; 2018 Sep; 259():65-72. PubMed ID: 29680063
[TBL] [Abstract][Full Text] [Related]
3. High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification.
Deng LZ; Mujumdar AS; Yang XH; Wang J; Zhang Q; Zheng ZA; Gao ZJ; Xiao HW
Food Chem; 2018 Sep; 261():292-300. PubMed ID: 29739596
[TBL] [Abstract][Full Text] [Related]
4. Pulsed Vacuum Drying of Pepper (
Geng Z; Huang X; Wang J; Xiao H; Yang X; Zhu L; Qi X; Zhang Q; Hu B
Foods; 2022 Jan; 11(3):. PubMed ID: 35159468
[TBL] [Abstract][Full Text] [Related]
5. High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape.
Wang J; Mujumdar AS; Deng LZ; Gao ZJ; Xiao HW; Raghavan GSV
Carbohydr Polym; 2018 Aug; 194():9-17. PubMed ID: 29801863
[TBL] [Abstract][Full Text] [Related]
6. High-humidity hot-air impingement blanching conditions for the inhibition of potato-browning enzymes and for quality retention.
Mowafy S; Liu Y
J Sci Food Agric; 2024 Mar; 104(5):2679-2691. PubMed ID: 37994162
[TBL] [Abstract][Full Text] [Related]
7. Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure.
Wang H; Fang XM; Sutar PP; Meng JS; Wang J; Yu XL; Xiao HW
Food Chem; 2021 Feb; 338():127799. PubMed ID: 32798816
[TBL] [Abstract][Full Text] [Related]
8. Effect of drying methods (microwave vacuum, freeze, hot air and sun drying) on physical, chemical and nutritional attributes of five pepper (Capsicum annuum var. annuum) cultivars.
Maurya VK; Gothandam KM; Ranjan V; Shakya A; Pareek S
J Sci Food Agric; 2018 Jul; 98(9):3492-3500. PubMed ID: 29314034
[TBL] [Abstract][Full Text] [Related]
9. Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study.
Cao ZZ; Zhou LY; Bi JF; Yi JY; Chen QQ; Wu XY; Zheng JK; Li SR
J Sci Food Agric; 2016 Aug; 96(10):3596-603. PubMed ID: 26612038
[TBL] [Abstract][Full Text] [Related]
10. The effect of high humidity hot air impingement blanching on the changes in cell wall polysaccharides and phytochemicals of okra pods.
Zielinska S; Staniszewska I; Cybulska J; Zdunek A; Szymanska-Chargot M; Zielinska D; Liu ZL; Xiao HW; Pan Z; Zielinska M
J Sci Food Agric; 2022 Oct; 102(13):5965-5973. PubMed ID: 35445406
[TBL] [Abstract][Full Text] [Related]
11. Influences of gamma-irradiation and storage on the carotenoids of sun-dried and dehydrated paprika.
Topuz A; Ozdemir F
J Agric Food Chem; 2003 Aug; 51(17):4972-7. PubMed ID: 12903955
[TBL] [Abstract][Full Text] [Related]
12. Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (
Owusu-Kwarteng J; Kori FKK; Akabanda F
Int J Food Sci; 2017; 2017():4656814. PubMed ID: 29082236
[TBL] [Abstract][Full Text] [Related]
13. Inactivation of Bacillus cereus Spores on Red Chili Peppers Using a Combined Treatment of Aqueous Chlorine Dioxide and Hot-Air Drying.
Kim S; Lee H; Ryu JH; Kim H
J Food Sci; 2017 Aug; 82(8):1892-1897. PubMed ID: 28631818
[TBL] [Abstract][Full Text] [Related]
14. Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages.
Baenas N; Belović M; Ilic N; Moreno DA; García-Viguera C
Food Chem; 2019 Feb; 274():872-885. PubMed ID: 30373022
[TBL] [Abstract][Full Text] [Related]
15. Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance.
Boateng ID
Crit Rev Food Sci Nutr; 2024; 64(13):4240-4274. PubMed ID: 36315036
[TBL] [Abstract][Full Text] [Related]
16. Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review.
Deng LZ; Mujumdar AS; Zhang Q; Yang XH; Wang J; Zheng ZA; Gao ZJ; Xiao HW
Crit Rev Food Sci Nutr; 2019; 59(9):1408-1432. PubMed ID: 29261333
[TBL] [Abstract][Full Text] [Related]
17. Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation.
An NN; Lv WQ; Li D; Wang LJ; Wang Y
Food Chem; 2023 Jan; 398():133925. PubMed ID: 35987004
[TBL] [Abstract][Full Text] [Related]
18. Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango.
Guiamba IR; Svanberg U; Ahrné L
J Food Sci; 2015 Jun; 80(6):E1235-42. PubMed ID: 25922150
[TBL] [Abstract][Full Text] [Related]
19. Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread.
Kaur R; Kaur K; Wagh RV; Kaur A; Aggarwal P
J Food Sci; 2020 Aug; 85(8):2340-2349. PubMed ID: 32645217
[TBL] [Abstract][Full Text] [Related]
20. Analysis of the blackening of green pepper (Piper nigrum Linnaeus) berries.
Gu F; Tan L; Wu H; Fang Y; Wang Q
Food Chem; 2013 Jun; 138(2-3):797-801. PubMed ID: 23411179
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]