Influence of Novel Infrared Freeze Drying of Rose Flavored Yogurt Melts on Their Physicochemical Properties, Bioactive Compounds and Energy Consumption
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DOI: 10.1007/s11947-019-02368-x
Abstract: Attempt was made to produce a novel snack viz. dried rose flavored yogurt melts via the use of infrared freeze drying (IRFD). Selected physicochemical properties; color; hardness; rehydration time; total phenolics, flavonoids, and anthocyanins contents;… read more here.
Keywords: freeze drying; rose flavored; energy; flavored yogurt ... See more keywords
Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.14248
Abstract: The effects of blanching methods and different drying temperatures on the polyphenol oxidase (PPO), peroxidase (POD), and physicochemical properties of lily flours were investigated. PPO, POD, and color results showed that blanching with steam for… read more here.
Keywords: effect blanching; blanching drying; properties lily; physicochemical properties ... See more keywords
Effects of Drying Temperatures on the Occurrence of Sticker Stain in Japanese Cedar (Cryptomeria japonica D. Don)
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DOI: 10.13073/fpj-d-20-00079
Abstract: Sticker stain is a material defect that results from moisture migration during wood drying, often spoiling the appearance of the surface of wood products. The effect of drying temperatures on the occurrence of surface sticker… read more here.
Keywords: sticker stain; drying temperatures; temperatures occurrence; japanese cedar ... See more keywords
Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices
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DOI: 10.3390/foods9010101
Abstract: Drying characteristics of persimmon, cv. “Rojo Brillante”, slabs were experimentally determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65 °C at a fixed air velocity of 2.3… read more here.
Keywords: shrinkage colour; air; hot air; drying temperatures ... See more keywords