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Description Analysis of variance (ANOVA) and prediction indexes of the reduced quadratic models obtained for different responses of osmotic impregnation process
Article Title: Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment
Publication Title: Journal of Food Process Engineering -
Description The interactive effect of sucrose concentration and the osmosis time on solid gain (SG)
Article Title: Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment
Publication Title: Journal of Food Process Engineering -
Description The interactive effect of the osmosis time and the sucrose concentration on water loss (WL)
Article Title: Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment
Publication Title: Journal of Food Process Engineering -
Description The effect of ultrasound time on water loss (WL) intensity during osmotic impregnation (sucrose concentration = 50% and osmosis time = 75 min)‐dotted line represents 95% confidence interval bands
Article Title: Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment
Publication Title: Journal of Food Process Engineering -
Description Color changes during drying
Article Title: Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment
Publication Title: Journal of Food Process Engineering -
Description The mathematical models applied to evaluate the drying kinetics
Article Title: Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment
Publication Title: Journal of Food Process Engineering -
Description The interactive effect of the ultrasound time and the sucrose concentration on total phenolic compound (TPC)
Article Title: Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment
Publication Title: Journal of Food Process Engineering -
Description The interactive effect of ultrasound time and the osmosis time on weight reduction (WR)
Article Title: Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment
Publication Title: Journal of Food Process Engineering -
Description Scanning electron microscopy (SEM) images of the carrot slices: blanched (a), blanched and sonicated for 20 min (b), osmotically dehydrated under the optimum conditions (c), osmotically dehydrated...
Article Title: Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment
Publication Title: Journal of Food Process Engineering -
Description The interactive effect of ultrasound time and the osmosis time on solid gain (SG)
Article Title: Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment
Publication Title: Journal of Food Process Engineering -
Description The drying curve of the carrot samples at different drying temperatures
Article Title: Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment
Publication Title: Journal of Food Process Engineering