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1. Physicochemical properties, chemical composition and sensory attributes of Alpinia nigra (Gaertn.) B.L. Burtt rhizome: an underutilized spice source

   Spices enhance the palatability of the food. Plant-derived natural spices are preferred over artificial ones by both commercial and consumer sectors....

   Jadumoni Saikia, Nooreen Washmin, ... Dipanwita Banik in European Food Research and Technology

   Article 21 January 2023
   

2. Comparative Evaluation of the Properties of Deep-Frozen Blueberries Dried by Vacuum Infrared Freeze Drying with the Use of CO₂ Laser Perforation, Ultrasound, and Freezing–Thawing as Pretreatments

   Existence of cuticle wax layer not only reduces the drying rate of blueberries but also causes the fruit to burst during drying. Such a phenomenon...

   Fengying Chen, Min Zhang, ... Dongxing Yu in Food and Bioprocess Technology

   Article 19 June 2021
   

3. Drying Improving by Pulsed Electric Fields

   Among all non-thermal technologies used as a pre-treatment to enhance drying process pulsed electric field (PEF) seems to exhibit the biggest...

   Artur Wiktor, Oleksii Parniakov, Dorota Witrowa-Rajchert in Pulsed Electric Fields Technology for the Food Industry

   Chapter 2022
   

4. Gastrointestinal Viral Diseases and the Assessment of Effectiveness of Herbal Drugs in Prevention and Treatment

   Viral gastroenteritis, usually a self-limiting disease condition, is one of the leading causes of morbidity and mortality all over the world,...

   Madhu Chhanda Mohanty, Megh Madhav Murhekar in Anti-Viral Metabolites from Medicinal Plants

   Living reference work entry 2023
   

5. An improvement of far-infrared drying for ginger slices with computer vision and fuzzy logic control

   In this study, an intelligent far-infrared drying system was developed whose output power could be adjusted in-line by computer vision and fuzzy...

   Yongsheng Pei, Zhenfeng Li, ... Wanxiu Xu in Journal of Food Measurement and Characterization

   Article 17 June 2022
   

6. Value Addition in Coconut Water

   Health-conscious people, all over the world, focus their attention toward fitness and have shifted their preference from caffeinated and sugar-based...

   P. Rethinam, V. Krishnakumar in Coconut Water

   Chapter 2022
   

7. Characteristics of Layered Double Magnesium–Aluminum Hydroxides in the Sorption of Complex Hexathiocyanochromate(III) Ions

   Abstract

   Layered double magnesium–aluminum hydroxide Mg ₄ Al ₂ (OH) ₁₂ CO ₃ ⋅3H ₂ O with hydrotalcite structure is obtained by the solid-phase interaction of...

   E. K. Kopkova, D. V. Maiorov in Theoretical Foundations of Chemical Engineering

   Article 01 August 2023
   

8. Physical and chemical characterization of Corchorus olitorius leaves dried by different drying techniques

   Molokhia, Corchorus olitorius , is a popular leafy vegetable, known in many world regions as a good source of nutritional and medicinal properties....

   Mohamed Ghellam, Büşra Fatena, İlkay Koca in Discover Food

   Article Open access 31 March 2022
   

9. Impact of Maltodextrin, Gum Arabic, Different Fibres and Starches on the Properties of Freeze-Dried Orange Puree Powder

   Fruits are essential components of a healthy diet contributing to the prevention of different diseases. Nevertheless, their consumption is limited...

   Marilú Andrea Silva-Espinoza, Charfedinne Ayed, ... Nuria Martínez-Navarrete in Food Biophysics

   Article 11 March 2021
   

10. Comparative study and characterization of water-treated bacterial cellulose produced by solid or liquid inoculum of Komagateibacter sucrofermentans

    Structural and physicochemical properties of two types of bacterial cellulose (BC) produced by Komagateibacter sucrofermentans strain DSM 15973 ^T ...

    Athanasios Drosos, Golfo G. Kordopati, ... Maria Kanellaki in Cellulose

    Article Open access 10 May 2024
    

11. The preparation and characterization of chemically deuterium incorporated cotton fibers

    Preparation of deuterium incorporated cellulose is a vital tool to investigate cellulose internal structure and to expand the application fields of...

    Yan Song, Wei Jiang, ... Arthur J. Ragauskas in Cellulose

    Article 23 April 2021
    

12. Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin

    Different drying accelerators were studied to improve vegetable drying: acetone (AC), ethanol (ET), isopropanol (ISO) and acetic acid (AA)....

    Gisandro Reis Carvalho, Meliza Lindsay Rojas, ... Pedro Esteves Duarte Augusto in Food and Bioprocess Technology

    Article 13 October 2020
    

13. Mathematical modelling and characterization of drying of pre-treated sweet corn (Zea mays L.) kernels

    The pre-treated sweet corn samples were dried at temperatures of 55, 60, 65 and 70 °C and thin layer drying characteristics of sweet corn were...

    Navneet Kumar, Kachhadiya Sagar, Neeraj Seth in Journal of Food Science and Technology

    Article 01 April 2022
    

14. Physiological and biochemical responses involved in vegetative desiccation tolerance of resurrection plant Selaginella brachystachya

    The vegetative desiccation tolerance of Selaginella brachystachya has been evaluated for its ability to revive from a desiccation (air dry) state and...

    Yathisha Neeragunda Shivaraj, Barbara Plancot, ... Sharatchandra Ramasandra Govind in 3 Biotech

    Article 21 February 2021
    

15. Gelation of Pre-Renneted Milk Concentrate During Spray Drying and Rehydration for Microcapsule Formation

    The gelation behavior of pre-renneted skim milk concentrate during and after spray drying is investigated in this work, which forms the basis for an...

    R. Würth, J. Lonfat, U. Kulozik in Food and Bioprocess Technology

    Article 08 November 2018
    

16. Incorporation of quinoa seeds accessions in instant noodles improves their textural and quality characteristics

    The instant noodles were prepared with incorporation of two Egyptian quinoa seeds accessions to assess the impact of adding quinoa on cooking...

    Hassan Barakat, Amr Shams, ... Ibrahim Khalifa in Journal of Food Science and Technology

    Article 13 July 2021
    

17. Effect of hybrid drying method on physical, textural and antioxidant properties of pumpkin chips

    In order to obtain pumpkin chips, hot air drying (HAD), freeze-drying (FD), combinations of hot air drying + explosive puffing drying (HAD + EPD) and...

    Özgün Köprüalan, Özgül Altay, ... Figen Kaymak-Ertekin in Journal of Food Measurement and Characterization

    Article 21 March 2021
    

18. Influence of Alumina Preparation Method on the Specific Features of Its Local Structure

    It is shown that analysis of X-ray scattering using the atomic pair distribution function makes it possible to reveal the differences in the fine...

    E. M. Moroz, K. I. Shefer in Theoretical and Experimental Chemistry

    Article 01 January 2021
    

19. Evaluation of Microgels Derived from Spray-Dried Aquafaba Powder for Improved Foam Quality

    This study investigated the characteristic and foaming properties of microgels derived from aquafaba, a byproduct generated during chickpea cooking...

    Hudayar Begliyev, İlkcan İşleyici, Nihat Yavuz in Food and Bioprocess Technology

    Article 13 October 2023
    

20. Chitosan-inspired Matrices for Folic Acid. Insightful Structural Characterization and Ensured Bioaccessibility

    The objective of this research was to obtain and characterize chitosan (CS) based matrices conceived as folic acid (FA) dried reservoir that could...

    Regina De Matteo, Juan M. Rey, ... Oscar E. Pérez in Food Biophysics

    Article 01 March 2024