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Journal Abstract Search

351 related items for PubMed ID: 20858191

  • 1. Use of osmotic dehydration to improve fruits and vegetables quality during processing.
    Maftoonazad N.
    Recent Pat Food Nutr Agric; 2010 Nov; 2(3):233-42. PubMed ID: 20858191
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  • 3. Recent development in osmotic dehydration of fruit and vegetables: a review.
    Chandra S, Kumari D.
    Crit Rev Food Sci Nutr; 2015 Nov; 55(4):552-61. PubMed ID: 24915357
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  • 5. Influence of thermal treatment on the stability of phenolic compounds and the microbiological quality of sucrose solution following osmotic dehydration of highbush blueberry fruits.
    Kucner A, Papiewska A, Klewicki R, Sójka M, Klewicka E.
    Acta Sci Pol Technol Aliment; 2014 Nov; 13(1):79-88. PubMed ID: 24724213
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  • 9. 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 Nov; 64(13):4240-4274. PubMed ID: 36315036
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  • 10. Optimisation of ultrasound-assisted osmotic dehydration of sweet potato (Ipomea batatas) using response surface methodology.
    Oladejo AO, Ma H.
    J Sci Food Agric; 2016 Aug; 96(11):3688-93. PubMed ID: 26621787
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  • 12. Pulsed vacuum drying of fruits, vegetables, and herbs: Principles, applications and future trends.
    Zhang WP, Chen C, Ju HY, Okaiyeto SA, Sutar PP, Yang LY, Li SB, Xiao HW.
    Compr Rev Food Sci Food Saf; 2024 Sep; 23(5):e13430. PubMed ID: 39217522
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  • 13. Present and future in process control and optimization of osmotic dehydration. From unit operation to innovative combined process: an overview.
    Torreggiani D, Bertolo G.
    Adv Food Nutr Res; 2004 Sep; 48():173-238. PubMed ID: 15498696
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  • 14. Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review.
    Fan K, Zhang M, Mujumdar AS.
    Crit Rev Food Sci Nutr; 2019 Sep; 59(8):1357-1366. PubMed ID: 29319330
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  • 16. Drying Kinetics and Quality of Dehydrated Cranberries Pretreated by Traditional and Innovative Techniques.
    Wiktor A, Nowacka M, Anuszewska A, Rybak K, Dadan M, Witrowa-Rajchert D.
    J Food Sci; 2019 Jul; 84(7):1820-1828. PubMed ID: 31206662
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  • 17. Recycling of osmotic solutions in microwave-osmotic dehydration: product quality and potential for creation of a novel product.
    Wray D, Ramaswamy HS.
    J Sci Food Agric; 2016 Aug; 96(10):3515-23. PubMed ID: 26593746
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  • 18. Changes in unfrozen water content and dielectric properties during pulse vacuum osmotic dehydration to improve microwave freeze-drying characteristics of Chinese yam.
    Li L, Zhang M, Song X, Wang W, Bhandari B.
    J Sci Food Agric; 2019 Nov; 99(14):6572-6581. PubMed ID: 31325328
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  • 19. Changes in apple liquid phase concentration throughout equilibrium in osmotic dehydration.
    Barat JM, Barrera C, Frías JM, Fito P.
    J Food Sci; 2007 Mar; 72(2):E85-93. PubMed ID: 17995838
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  • 20. Application of non-thermal pretreatment techniques on agricultural products prior to drying: a review.
    Osae R, Essilfie G, Alolga RN, Akaba S, Song X, Owusu-Ansah P, Zhou C.
    J Sci Food Agric; 2020 Apr; 100(6):2585-2599. PubMed ID: 31975406
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