In Situ Raman Analysis of CO2—Assisted Drying of Fruit-Slices-Reference-Cited by-同舟云学术

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In Situ Raman Analysis of CO2—Assisted Drying of Fruit-Slices

Published:2017-05-15 Issue:5 Volume:6 Page:37
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Braeuer Andreas,Schuster Julian,Gebrekidan Medhanie,Bahr Leo,Michelino Filippo,Zambon Alessandro,Spilimbergo Sara

Publisher

MDPI AG

Subject

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

Link

http://www.mdpi.com/2304-8158/6/5/37/pdf

Reference40 articles.

1. Introduction to Food Engineering;Singh,2001

2. Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety

3. Drying Technologies in Food Processing;Chen,2009

4. Drying Kinetics and β-Carotene Degradation in Carrot Undergoing Different Drying Processes

5. Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life

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1. The Significance of Industry 4.0 Technologies in Enhancing Various Unit Operations Applied in the Food Sector: Focus on Food Drying;Food and Bioprocess Technology;2024-06-10

2. Insights into the dynamic evolution of catalytic active centers of the electrocatalytic carbon dioxide reduction reaction;Coordination Chemistry Reviews;2023-10

3. Advancements and Applications of Raman Spectroscopy in Rapid Quality and Safety Detection of Fruits and Vegetables;Horticulturae;2023-07-24

4. Validation of a Novel Supercritical Fluid Extractor/Dryer Combo Instrument;ASSAY and Drug Development Technologies;2023-04-01

5. Supercritical drying of food products: An insightful review;Journal of Food Engineering;2023-04

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