Results 21 to 30 of about 327,972 (167)

Young herbaceous legumes – a natural reserve of bioactive compounds and antioxidants for healthy food and supplements

Journal of Applied Botany and Food Quality, 2017
Young plants of clover (Trifolium pratense L. and T. medium L.), medick (Medicago sativa L. and M. lupulina L.), sainfoin (Onobrychis viciifolia Scop.) and milkvetch (Astragalus glycyphyllos L. and A.
Bronislava Butkutė, Raimondas Benetis, Audrius Padarauskas, Jurgita Cesevičienė, Audronė Dagilytė, Lukas Taujenis, Hiliaras Rodovičius, Nijolė Lemežienė   +7 more
doaj   +1 more source

Composition Changes in Lycium ruthenicum Fruit Dried by Different Methods

Frontiers in Nutrition, 2021
The fruit of Lycium ruthenicum (LRF), known as black wolfberry, is a medicinal and edible fruit. The fresh LRF is perishable and has only about 3 days of shelf life. Drying could prolong the shelf life of LRF. However, it could imply physical changes and
Youyuan Lu, Youyuan Lu, Xiangfeng Kong, Juanhong Zhang, Chao Guo, Zhuo Qu, Ling Jin, Ling Jin, Hanqing Wang, Hanqing Wang, Hanqing Wang   +10 more
doaj   +1 more source

Biochemical, Microbiological, and Sensory Properties of Dried Silver Carp (Hypophthalmichthys molitrix) Influenced by Various Drying Methods

Fishes, 2018
An experiment was performed to evaluate the effects of different drying methods with different pre-treatments on the physico-chemical, microbiological, and sensory properties of the silver carp, Hypophthalmichthys molitrix.
Md. Golam Rasul, Bhaskar Chandra Majumdar, Faria Afrin, Mohammad Abu Jafor Bapary, A.K.M. Azad Shah   +4 more
doaj   +1 more source

Effects of Different Drying Methods on Lipid Oxidation and Volatile Flavor Components of Spanish Mackerel (Scomberomorus niphonius)

Shipin gongye ke-ji, 2023
To explore the effects of different drying methods on lipid oxidation and volatile flavor components of fishery products, the corresponding experimental groups were prepared by hot-air drying, cold-air drying and traditional natural drying using fresh ...
Kexin CUI, Yong SUN, Lihui TONG, Ying YU, Jin ZHANG, Mingli WANG, Yunhong FU, Deqing ZHOU, Dajun WANG, Nan LIU   +9 more
doaj   +1 more source

Drying of algae by various drying methods

Proceedings of 21th International Drying Symposium, 2018
Algae drying was carried out using Vacuum Tray Dryer and an Innovative Solar Conduction Dryer. Algae was dried in a Vacuum Tray Dryer at 60°C under varied pressure conditions and makes use of specially designed double condenser system. The open sun drying and solar conduction dryer (SCD) was also used for algae drying.
Bheda, Bhaumik, Shinde, Manoj, Ghadge, Rajaram, Thorat, Bhaskar   +3 more
openaire   +4 more sources

Variations of physical properties, bioactive phytochemicals, antioxidant capacities and PPO activities of cantaloupe melon (Cucumis melo L.) slices subjected to different drying methods

Frontiers in Nutrition
In order to prolong the market life and maintain the health benefits of cantaloupe melon (Cucumis melo L.), the present study compared the influences of three commonly used methods in drying cantaloupe melon slices.
Xin Gao, Xin Gao, Junyan Yang, Haojie Wang, Jiancai Mao, Lipeng Wu, Junhua Li, Xuhui Wang   +7 more
doaj   +1 more source

Evaluation of the Effects of Fertilization and Drying Methods on Pre and Post Aflatoxin Infection in Maize under Busogo Climatic Conditions

Turkish Journal of Agriculture: Food Science and Technology, 2023
The research was conducted in the years of 2020-2021 during the growing seasons such as 2021A started from September 2020 till the end of January 2021 and 2021 B started from February till end of June 2021, in Busogo sector, Musanze District, Northern ...
Erastus Dushimeyesu, Sylvestre Habimana, Fabrice Musana Rwalinda, James Mushayija   +3 more
doaj   +1 more source

Drying Technologies for Stevia rebaudiana Bertoni: Advances, Challenges, and Impacts on Bioactivity for Food Applications—A Review

Foods
Stevia rebaudiana leaves and extracts need to be promptly dried after harvest to prevent microbial activity and preserve their bioactive compounds, including glycosides, flavonoids, and essential oils.
Shahin Roohinejad, Mohamed Koubaa, Seyed Mohammad Taghi Gharibzahedi   +2 more
doaj   +1 more source

Effects of drying methods on functional components and properties of Tainong mango powder

Shipin yu jixie
ObjectiveTo explore the effects of different drying methods on the functional properties of mango powder.MethodsMango peel, mango sarcocarp, and mango pit powder are prepared by hot air drying, vacuum drying, and far infrared drying, and their particle ...
HU Fangyang, LIU Caihua, HE Lingling, PEI Yanhui, ZHANG Dexiang, ZHU Zhengjie   +5 more
doaj   +1 more source

Kageneckia oblonga Leaves Subjected to Different Drying Methods: Drying Kinetics, Energy Consumption and Interesting Compounds

Frontiers in Sustainable Food Systems, 2021
In this study, Kageneckia oblonga leaves were dried under different drying conditions and techniques [oven drying (NC), vacuum drying (VNC), convective drying (FC), and microwave-assisted convective drying (MWFC)]. Thus, the effect of temperature, vacuum,
Carlos Zambra, Diógenes Hernández, Hugo Reyes, Nicole Riveros, Roberto Lemus-Mondaca   +4 more
doaj   +1 more source