Results 11 to 20 of about 3,169,044 (403)
Agronomy, 2023 Over the last few decades, many researchers have investigated in detail the characteristics of bioactive compounds such as polyphenols, vitamins, flavonoids, and glycosides, and volatile compounds in fruits, vegetables and medicinal and aromatic plants ...
Ramadan Elgamal +5 more
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Advances in wood drying research and development
Drying Technology, 2023 Wood drying is a key operation of wood processing to ensure that the wood retains its physical integrity and stability in remanufacturing and in use. However, in industrial drying various drying defects still occur, which include uneven moisture content ...
D. Elustondo +3 more
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Drying Technology, 2022 Drying is one of the foremost and important steps during the processing of agricultural crops, medicinal plants and herbs to preserve their properties.
T. Belwal +14 more
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The microbiological quality of various foods dried by applying different drying methods: a review
European Food Research and Technology, 2021 With the drying process, the water activity and moisture content of the foods are reduced, so the growth of microorganisms in the foods is largely prevented/postponed.
D. Alp, Özcan Bulantekin
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Foods, 2020 Freeze-drying, also known as lyophilization, is a process in which water in the form of ice under low pressure is removed from a material by sublimation. This process has found many applications for the production of high quality food and pharmaceuticals.
D. Nowak, E. Jakubczyk
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Foods, 2020 Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste.
Á. Calín-Sánchez +6 more
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Processes, 2021 Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year.
M. Radojčin +7 more
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Freeze-Drying of Plant-Based Foods
Foods, 2020 Vacuum freeze-drying of biological materials is one of the best methods of water removal, with final products of highest quality. The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal ...
Sagar Bhatta +2 more
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A review of drying methods for improving the quality of dried herbs
Critical reviews in food science and nutrition, 2020 A large number of herb-drying studies have been conducted in recent decades and several herb-drying techniques have been introduced. However, the quality of commercial dried herbs is still lower than that of fresh herbs.
Grant Thamkaew, I. Sjöholm, F. Galindo
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CANNED VEGETABLE PRODUCTS FOR SOCIAL NUTRITION
Овощи России, 2012 The developed technology, regulatory and technical documentation allowed to produce 3-5-kg packages of sterilized vegetables: potatoes, beets, carrots and cabbage, which are in great demand in the social nutrition (the army, schools, hospitals).
S. K. Tamkovich +4 more
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