Preparation of onion powder by freeze-thaw pretreatments: Influence of different thawing methods on drying kinetics and quality properties-Reference-Cited by-同舟云学术

Preparation of onion powder by freeze-thaw pretreatments: Influence of different thawing methods on drying kinetics and quality properties

Published:2023-10 Issue: Volume:2 Page:100325
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Piroozi Mehdi,Noshad Mohammad,Alizadeh Behbahani Behrooz,Jooyandeh Hoseein

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference15 articles.

1. Effect of freezing and radiofrequency pretreatments on quality and kinetics of convective air-drying of potatoes;Albosharib;Journal of Food Processing and Preservation,2021

2. A review on recent trends of ultrasound assisted processing in food segment;Ambadgatti;Journal of Microbiology, Biotechnology and Food Sciences,2021

3. Influence of UV-B pretreatments on kinetics of convective hot air drying and physical parameters of mushrooms (Agaricus bisporus);Forouzanfar;Agriculture,2020

4. Potential for Fourier transform infrared (FTIR) spectroscopy toward predicting antioxidant and phenolic contents in powdered plant matrices;Johnson;Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy,2020

5. Application of ATR-FTIR spectroscopy for profiling of non-structural carbohydrates in onion (Allium cepa L.) bulbs;Krähmer;Food Chemistry,2021

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