17 research outputs found
Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying
No full textThe effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine
No full textA comparative study on antioxidant, anti‐inflammatory, antimicrobial activities and chemical composition of Pyrus ussuriensis cultivars from northeastern China
No full textChemical composition and biological activities of peels and flesh from ten pear cultivars (Pyrus ussuriensis)
No full textVacuum drying application to maqui (Aristotelia chilensis [Mol] Stuntz) berry: Weibull distribution for process modelling and quality parameters
No full textComparative study on phenolic compounds, triterpenoids, and antioxidant activity of Ganoderma lucidum affected by different drying methods
No full textCOLDwaveTM processing: cold jet impingement to control bio-substrate drying by microwave and preserve its quality
No full textThe influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder
No full textComparison of quality, bioactive compounds, textural and sensorial properties of hybrid and convection-dried apricots
No full textMicrowave assisted convective drying of bitter gourd: drying kinetics and effect on ascorbic acid, total phenolics and antioxidant activity
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