Drying Technologies in Food Processing-Reference-Cited by-同舟云学术

Drying Technologies in Food Processing

Published:2023-09-22 Issue:19 Volume:13 Page:10597
ISSN:2076-3417
Container-title:Applied Sciences
language:en
Short-container-title:Applied Sciences

Author:

Nowacka Małgorzata¹^ORCID,Dadan Magdalena¹^ORCID,Tylewicz Urszula²³^ORCID

Affiliation:

1. Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland

2. Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy

3. Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy

Abstract

Recently, consumers are paying more attention to healthy diets and often seek products with a high number of bioactive compounds, such as fruit and vegetables [...]

Publisher

MDPI AG

Subject

Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science

Link

https://www.mdpi.com/2076-3417/13/19/10597/pdf

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3. Radojčin, M., Pavkov, I., Bursać Kovačević, D., Putnik, P., Wiktor, A., Stamenković, Z., Kešelj, K., and Gere, A. (2021). Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review. Processes, 9.

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