Microwave and Ultrasound Pre-Treatments for Drying of the 'Rocha' Pear: Impact on Phytochemical Parameters, Color Changes and Drying Kinetics

Autor: Begüm Önal, Giuseppina Adiletta, Marisa Di Matteo, Paola Russo, Inês N. Ramos, Cristina L. M. Silva

Publikováno v: Foods, Vol 10, Iss 4, p 853 (2021)

The objective of this research was to evaluate the effect of drying temperature and innovative pre-treatments (i.e., microwave and ultrasound) on “Rocha” pear drying behavior and quality characteristics, such as color, total phenolic content and

Externí odkaz: https://doaj.org/article/7467ea90faa14550a1548ffd0487d1f7

Food traceability 4.0 as part of the fourth industrial revolution: key enabling technologies

Autor: Abdo Hassoun, Nour Alhaj Abdullah, Abderrahmane Aït-Kaddour, Mohamed Ghellam, Ayşegül Beşir, Oscar Zannou, Begüm Önal, Rana Muhammad Aadil, Jose M. Lorenzo, Amin Mousavi Khaneghah, Joe M. Regenstein

Publikováno v: Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2022, pp.1-17. ⟨10.1080/10408398.2022.2110033⟩

International audience; Food Traceability 4.0 (FT 4.0) is about tracing foods in the era of the fourth industrial revolution (Industry 4.0) with techniques and technologies reflecting this new revolution. Interest in food traceability has gained mome

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e201756043255d5540eeb1a39b67b2b7
https://pubmed.ncbi.nlm.nih.gov/35950635

Optimization of hot air drying temperature combined with pre-treatment to improve physico-chemical and nutritional quality of 'Annurca' apple

Autor: Marisa Di Matteo, Paola Russo, Alessio Crescitelli, Begüm Önal, Giuseppina Adiletta

Publikováno v: Food and bioproducts processing 115 (2019): 87–99. doi:10.1016/j.fbp.2019.03.002
info:cnr-pdr/source/autori:Onal, Begum; Adiletta, Giuseppina; Crescitelli, Alessio; Di Matteo, Marisa; Russo, Paola/titolo:Optimization of hot air drying temperature combined with pre-treatment to improve physico-chemical and nutritional quality of 'Annurca' apple/doi:10.1016%2Fj.fbp.2019.03.002/rivista:Food and bioproducts processing/anno:2019/pagina_da:87/pagina_a:99/intervallo_pagine:87–99/volume:115

'Annurca' apple, a southern Italian cultivar, is known for its reddening, taste and flavour among the other types of apples, and also for health promoting effects. The aim of this study is to evaluate the effect of a novel pre-treatment, by dipping i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2066e6263963686a8463cad9b419e442
https://publications.cnr.it/doc/415154