Výsledky vyhledávání - "ultrasound-assisted vacuum drying"

Effect of Different Drying Techniques on Total Bioactive Compounds and Individual Phenolic Composition in Goji Berries

Autor: Busra Turan, Zeynep Hazal Tekin-Cakmak, Selma Kayacan Çakmakoglu, Salih Karasu, Muhammed Zahid Kasapoglu, Esra Avci

Publikováno v: Processes
Volume 11
Issue 3
Pages: 754

In recent years, interest in the consumption of dried goji berries has increased due to its high bioactive properties. Alternative drying methods that provide faster drying and better preservation of bioactive properties should be developed. This stu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98137301b1d7e25a58de268dd8869cf9

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A novel ultrasound‐assisted vacuum drying technique for improving drying efficiency and physicochemical properties of Schisandra chinensis extract powder

Autor: Yang Ming, Wu Zhicheng, Li Yuanhui, Wu Zhenfeng, Wang Yaqi, Shijun Xu, Zhu Genhua, Wang Xuecheng

Publikováno v: Food Science & Nutrition, Vol 10, Iss 1, Pp 49-59 (2022)

Schisandra chinensis (S. chinensis) extract powder is an important intermediate for the preparation of many prepared medicines and health products. The physicochemical properties of S. chinensis extract powder have been found to vary tremendously and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84607fe2ac299c1fea8ab5ec59e4d796
https://doi.org/10.1002/fsn3.2645

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Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils

Autor: Oznur Saroglu, Irem Ozay-Arancioglu, Ayse Serap Karadag, Zeynep Hazal Tekin-Cakmak, Hatice Bekiroglu, Salih Karasu

Publikováno v: Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e06221, Published: 03 MAY 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 03 MAY 2021

This study aimed to investigate the effect of different drying methods on the drying kinetic, total bioactive content, in-vitro bioaccessibility of bioactive compounds, and color and microstructural properties of pomegranate arils. Drying methods sig

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6cc1101e974f5d99146e2c045619e3e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005020203&tlng=en

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A novel ultrasound-assisted vacuum drying technique for improving drying efficiency and physicochemical properties of

Autor: Xuecheng, Wang, Shijun, Xu, Zhicheng, Wu, Yuanhui, Li, Yaqi, Wang, Zhenfeng, Wu, Genhua, Zhu, Ming, Yang

Publikováno v: Food Science & Nutrition

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::807b9d5116524de59695d3714ec27c33
https://pubmed.ncbi.nlm.nih.gov/35035908

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Drying kinetics, total bioactive compounds, antioxidant activity, phenolic profile, lycopene and beta-carotene content and color quality of Rosehip dehydrated by different methods

Autor: Merve Tomas, Salih Karasu, Selma Kayacan, Fatih Bozkurt, Berna Goztepe, Osman Sagdic

This study aimed to determine the effect of different drying methods namely, hot air drying (HAD), freeze-drying (FD), vacuum drying (VD), and ultrasound-assisted vacuum drying (USVD) on drying kinetic, total bioactive compounds, lycopene and ?-carot

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51c297373092c0bed3f6143031a08207
https://hdl.handle.net/20.500.12639/2925

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Effects of Different Drying Methods and Temperature on the Drying Behavior and Quality Attributes of Cherry Laurel Fruit

Autor: Salih Karasu, Fatma Turkmen, Ayse Serap Karadag

Publikováno v: Processes, Vol 8, Iss 761, p 761 (2020)
Processes
Volume 8
Issue 7

This study aimed to investigate the effect of different drying methods and drying temperature on the drying kinetics, total bioactive compounds, phenolic profile, microstructural properties, rehydration kinetics, and color change of cherry laurel fru

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::264df53052872d1b400a0bf73e7085c7
https://www.mdpi.com/2227-9717/8/7/761

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