Food-Drying Applications for Plant Products: A Comparative Analysis-Reference-Cited by-同舟云学术

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Food-Drying Applications for Plant Products: A Comparative Analysis

Published:2023-10-11 Issue:20 Volume:12 Page:3739
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Miletić Nemanja¹^ORCID,Nićetin Milica²^ORCID

Affiliation:

1. Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia

2. Department of Chemical Engineering, Faculty of Technology Novi Sad, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia

Abstract

Consumable plant products are seasonal and perishable items, generally only available in a fresh state for a few months each year [...]

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/20/3739/pdf

Reference8 articles.

1. Calín-Sánchez, Á., Lipan, L., Cano-Lamadrid, M., Kharaghani, A., Masztalerz, K., Carbonell-Barrachina, A.A., and Figiel, A. (2020). Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs. Foods, 9.

2. Emerging food drying technologies with energy-saving characteristics: A review;Hnin;Dry. Technol.,2019

3. The Drying of Foods and Its Effect on the Physical-Chemical, Sensorial and Nutritional Properties;Int. J. Food Eng.,2018

4. Magiera, A., Czerwińska, M.E., Owczarek, A., Marchelak, A., Granica, S., and Olszewska, M.A. (2022). Polyphenols and Maillard reaction products in dried Prunus spinosa fruits: Quality aspects and contribution to anti-inflammatory and antioxidant activity in human immune cells ex vivo. Molecules, 27.

5. 5–Hydroxymethylfurfural (HMF) formation, occurrence and potential health concerns: Recent developments;Choudhary;Toxin Rev.,2021

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