Infrared, Convective, and Sequential Infrared and Convective Drying of Wine Grape Pomace-Reference-Cited by-同舟云学术

Infrared, Convective, and Sequential Infrared and Convective Drying of Wine Grape Pomace

Published:2014-04-16 Issue:6 Volume:32 Page:686-694
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Sui Yinqiang,Yang Jihong,Ye Qiuhong,Li Hua,Wang Hua

Funder

This work was financially supported by Key Technology Research and Industrialization demonstration of high-quality fruit wine processing (2012BAD31B07); and the Yangling upgrading of industrial technology public platform for wine (2011GH551976).

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2013.853670

Reference44 articles.

1. Microwave-assistance provides very rapid and efficient extraction of grape seed polyphenols

2. Total Phenolic Content, Consumer Acceptance, and Instrumental Analysis of Bread Made with Grape Seed Flour

3. Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins

4. Valorisation of grape pomace by the extraction of phenolic antioxidants: Application of high voltage electrical discharges

5. Red wine polyphenols protect n−3 more than n−6 polyunsaturated fatty acid from lipid peroxidation

Cited by 65 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Expression of the changes in essential oil components of Shirazi thyme (Zataria multiflora Boiss.) as affected by various drying methods;Industrial Crops and Products;2024-11

2. Chemical and Thermal Characteristics of PEF-Pretreated Strawberries Dried by Various Methods;Molecules;2024-08-20

3. Influence of heat supply method on drying kinetics of apple and nectarine pomace;Biomass Conversion and Biorefinery;2024-04-24

4. Infrared drying of persimmon: Impact of drying parameters on drying time and product characteristics;2024-03-19

5. Energy saving and quality preservation through modulating time related conditions during interval drying of pumpkin (Cucurbita maxima);Food and Bioproducts Processing;2024-03