Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Hunglur Umesh Hebbar"'
Publikováno v:
Journal of Food Processing and Preservation. 43
Spearmint (Mentha spicata L.) leaves were dried using four different methods, namely, infrared‐hot air (IR‐HA) drying, radiofrequency‐hot air (RF‐HA) drying, low‐humidity air (LHA) drying, and hot air (HA) drying at three different temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ac100c85259fedd5eec2f70758cff98
https://doi.org/10.1111/jfpp.14190
https://doi.org/10.1111/jfpp.14190
Publikováno v:
Food and Bioproducts Processing. 91:89-94
Infrared (IR) blanching and IR assisted hot air (hybrid) drying of carrot slices were attempted and their performance (processing time, retention of vitamin C and rehydration characteristics) was compared with conventional blanching and drying techni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9a58ae92fc48e8b1c0cd917cc03c5ea
https://doi.org/10.1016/j.fbp.2012.11.004
https://doi.org/10.1016/j.fbp.2012.11.004
Autor:
Hunglur Umesh Hebbar, Chandran Deepa
Publikováno v:
Starch - Stärke. 69:1600060
Micronization of maize varieties viz. Nityashree (NAH-2049) and Arjun (EH-434042) was carried out in a near-infrared (NIR) based system. Infrared (IR) processing conditions such as moisture content and time of exposure were standardized to inactivate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::103df635d13576991ee703a471b9317d
https://doi.org/10.1002/star.201600060
https://doi.org/10.1002/star.201600060
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