Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits

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Items 101–200 of 380

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6. Effects of freeze‐drying of samples on metabolite levels in metabolome analyses
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7. POLYPHENOLS AND HUMAN HEALTH- A REVIEW
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9. Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes
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10. Comparison of three microwave‐assisted drying methods on the physiochemical, nutritional and sensory qualities of re‐structured purple‐fleshed sweet potato granules
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13. Using Biobased Solvents for the Extraction of Phenolic Compounds from Kiwifruit Industry Waste
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14. Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity
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16. Effect of Storage on the Physico‐Chemical and Antioxidant Properties of Strawberry and Kiwi Leathers
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17. Analysis of the heat transfer characteristics of blackberries during microwave vacuum heating
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18. Application of osmotic dehydration and microwave drying to strawberries coated with edible films
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19. Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins
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20. How much do process parameters affect the residual quality attributes of dried fruits and vegetables for convective drying?
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21. Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates
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25. Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules
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26. Microwave-dried or air-dried? Consumers' stated preferences and attitudes for organic dried strawberries. A multi-country investigation in Europe
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30. Effects of chitosan coating on freeze-drying of blueberry enhanced by ultrasound pre-treatment in sodium bicarbonate medium
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31. Oxidative Stability, Phenolic Compounds and Antioxidant Potential of a Virgin Olive Oil Enriched with Natural Bioactive Compounds
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32. Bioactive, Physicochemical and Sensory Properties as Well as Microstructure of Organic Strawberry Powders Obtained by Various Drying Methods
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34. Effect of ultrasound pre-treatment and drying method on specialized metabolites of honeyberry fruits (Lonicera caerulea var. kamtschatica)
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36. Microwave drying of germinated corn and its effect on phytochemical properties
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39. The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin
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44. Infrared Radiation and Microwave Vacuum Combined Drying Kinetics and Quality of Raspberry
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45. Changes in microstructure and functional properties of papaya as affected by osmotic pre-treatment combined with freeze-drying
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46. Solar drying of strawberry using polycarbonate with UV protection and polyethylene covers: Influence on anthocyanin and total phenolic content
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47. The effects of drying conditions on bioactive compounds and antioxidant activity of the Australian maroon bush, Scaevola spinescens
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48. Study the effects of drying processes on chemical compositions in daylily flowers using flow injection mass spectrometric fingerprinting method and chemometrics
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49. Drying of Phyla nodiflora Leaves: Antioxidant Activity, Volatile and Phytosterol Content, Energy Consumption, and Quality Studies
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50. Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn.
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51. Effects of different drying methods on the physicochemical and antioxidant content of “cempedak” ( Artocarpus Integer L.) powder
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52. Application of Freeze-Drying Technology in the Food Industry: A Review
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53. Sustainable Drying Technologies for the Development of Functional Foods and Preservation of Bioactive Compounds
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54. Degradation Kinetics of Anthocyanins from Purple Eggplant in a Fortified Food Model System during Microwave and Frying Treatments
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58. Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying
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62. Bioactive components, ABTS radical scavenging capacity and physical stability of orange, yellow and purple sweet potato ( I pomoea batatas) powder processed by convection‐ or vacuum‐drying methods
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73. Garlic varieties and drying methods affected the physical properties, bioactive compounds and antioxidant capacity of dried garlic powder
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83. Effect of the Novel Radiant Zone Drying Method on Anthocyanins and Phenolics of Three Blueberry Liquids
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86. Identification of phenolic compounds and antioxidant activity of guava dehydrated by different drying methods
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90. The Functional Properties of Chokeberry and Kale Powders Obtained by an Innovative Method of Fluidised-Bed Jet Milling with Drying Compared to Freeze Drying
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