Advances in Freeze Drying to Improve Efficiency and Maintain Quality of Dehydrated Fruit and Vegetable Products
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119982098.ch9
Reference59 articles.
1. Optimization of ultrasound-assisted, microwave-assisted and Soxhlet extraction of bioactive compounds from Lagenaria siceraria: A comparative analysis
2. Gravitational and microwave-assisted multi-stages block freeze concentration process to obtain enriched concentrated beet (Beta vulgaris L.) by-products extract: bioactive compounds and simulated gastrointestinal profile
3. Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices
4. Thermoultrasound and microwave-assisted freeze-thaw pretreatments for improving infrared drying and quality characteristics of red dragon fruit slices
5. Effects of ultrasound-assisted osmotic dehydration as a pretreatment and finish drying methods on the quality of pumpkin slices
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