Evaluation of innovative drying approaches in celery drying considering product quality and drying energy efficiency-Reference-Cited by-同舟云学术

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Evaluation of innovative drying approaches in celery drying considering product quality and drying energy efficiency

Published:2024-05 Issue: Volume:93 Page:103636
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Baysan Ulaş,Harun Ayatulla Imam,Koç Mehmet

Funder

Aydin Adnan Menderes University

Publisher

Elsevier BV

Reference58 articles.

1. AOAC Official methods of analysis;AOAC;Journal of AOAC International,2012

2. Effect of high temperature intermittent drying and tempering on rough rice quality;Aquerreta;Journal of Food Engineering,2007

3. Investigation of drying conditions to valorize 2-phase olive pomace in further processing;Baysan;Drying Technology,2020

4. Pre-drying of 2-phase olive pomace by drum dryer to improve processability;Baysan;Waste and Biomass Valorization,2020

5. Phenolic compounds, food chemistry;Belitz,1999

Cited by 1 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. Impact of Drying Process on Grindability and Physicochemical Properties of Celery;Foods;2024-08-18

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