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