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Boudboud A, Aziz MB, Hajjaj H, Hajji L, de Meulenaer B, Mazouz H. Impact of Pretreatment and Drying Factors on Chemical and Biochemical Attributes of Moroccan Thompson Seedless Grapes. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:4438353. [PMID: 38025394 PMCID: PMC10665096 DOI: 10.1155/2023/4438353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 09/07/2023] [Accepted: 10/16/2023] [Indexed: 12/01/2023]
Abstract
Drying is a common technique in the agrifood industry, but insufficient control in the drying process can result in changes to the fruit's appearance due to physiological damage during processing. The aim of this study was to investigate the impact of pretreatment and drying process parameters on Moroccan raisins' quality and safety. The experimental levels of pretreatment factors (blanching, browning agents) and drying temperature were defined at the beginning. Subsequently, a 24-factorial design was employed to provide a simple and reliable model capable of relating directly the response factor (drying time, color intensity change (E∗), chromaticity (C∗), and browning rate) to the variables (NaOH concentration, antibrowning agent concentration, temperature, and relative humidity). All four parameters had a statistically considerable effect on studied responses. Blanching for 5 minutes at 1% of NaOH solution, using an appropriate concentration of antibrowning agent (5% Na2S2O5), and drying at 70°C with 30% of relative moisture can lead to better preservation of grapes' appearance and quality (chromaticity (C∗) and color change (E∗)). Also, in these conditions, a lower browning rate (14.48%), a lower 5-hydroxymethylfurfural content (12.40 mg/100 g DW), and a higher level of polyphenols (135.79 ± 13.17 mg GAE/100 g DW) and flavonoid content (57.81 ± 3.08 mg Qeq/100 g DW) have been recorded while meeting international standards for SO2 content and microbial quality.
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Affiliation(s)
- Abdelhakim Boudboud
- Moulay Ismail University, Faculty of Sciences, Laboratory of Biotechnology and Bioresources Valorization, BP 11201, Zitoune, Meknes, Morocco
- Moulay Ismail University, Cluster of Competency “Agri-food, Safety and Security”, Marjane 2, BP 298 Meknes, Morocco
| | - Mohamed Ben Aziz
- Sultan Moulay Slimane University, High School of Technology, Laboratory of Biotechnology, Bioresources and Bioinformatics, Khenifra, Morocco
| | - Hassan Hajjaj
- Moulay Ismail University, Faculty of Sciences, Laboratory of Biotechnology and Bioresources Valorization, BP 11201, Zitoune, Meknes, Morocco
- Moulay Ismail University, Cluster of Competency “Agri-food, Safety and Security”, Marjane 2, BP 298 Meknes, Morocco
| | - Lhoussain Hajji
- Moulay Ismail University, Faculty of Sciences, Laboratory of Biotechnology and Bioresources Valorization, BP 11201, Zitoune, Meknes, Morocco
- Moulay Ismail University, Cluster of Competency “Agri-food, Safety and Security”, Marjane 2, BP 298 Meknes, Morocco
| | - Bruno de Meulenaer
- Ghent University, Faculty of Bioscience Engineering, Department of Food technology, Safety and Health, Research Group Food Chemistry and Human Nutrition (NutriFOODchem), Ghent, Belgium
| | - Hamid Mazouz
- Moulay Ismail University, Faculty of Sciences, Laboratory of Biotechnology and Bioresources Valorization, BP 11201, Zitoune, Meknes, Morocco
- Moulay Ismail University, Cluster of Competency “Agri-food, Safety and Security”, Marjane 2, BP 298 Meknes, Morocco
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Majumder P, Sinha A, Gupta R, Sablani SS. Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02646-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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3
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Xie H, Zhang W, Han S, Wang M, Qin L, Aiermaike C, Guo X, Bai S, Wu G, Zhao R, Li J, Pan M. Analysis of environmental factors for production of green raisins in Liang-fang. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The commercial value of green raisins produced by the shade-air drying in Liang-fang was 2–3 times as high as that of yellow-brown raisins. This study systematically evaluated the effect of the temperature, humidity, and light of sun drying and shade-air drying on raisins. The sugar, acids, texture and color parament of raisins were compared with different drying conditions. The results indicated that shade-air drying can offer a dark and conducive light environment with the maximum temperature below 40 °C, and a lower humidity by segregating rainwater during the day as well. Then, the contents of acids of raisins in sun drying were lower compared with the shade-air drying and had a lower hardness and a* values of raisins. In summary, low light and ultraviolet intensity, suitable temperature and appropriate humidity environments were the basal and key factors for the formation of the green raisins. The present study not only revealed the crucial factors during shade-air drying in Liang-fang in Turpan, but also provided a scientific basis for improving the Liang-fang conditions and producing green raisins in other regions.
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Affiliation(s)
- Hui Xie
- College of Forestry and Horticulture, Xinjiang Agricultural University , Urumqi 830052 , China
- and Institute of Horticulture Crops, Xinjiang Academy of Agricultural Sciences , Urumqi 830091 , China
| | - Wen Zhang
- and Institute of Horticulture Crops, Xinjiang Academy of Agricultural Sciences , Urumqi 830091 , China
| | - Shouan Han
- and Institute of Horticulture Crops, Xinjiang Academy of Agricultural Sciences , Urumqi 830091 , China
| | - Min Wang
- and Institute of Horticulture Crops, Xinjiang Academy of Agricultural Sciences , Urumqi 830091 , China
| | - Liuwei Qin
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640 , China
| | - Caikasimu Aiermaike
- and Institute of Horticulture Crops, Xinjiang Academy of Agricultural Sciences , Urumqi 830091 , China
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640 , China
| | - Shijian Bai
- Research Institute of Grape and Melon Fruits in Xinjiang Uygur Autonomous Region , Shanshan , Xinjiang 838200 , China
| | - Guohong Wu
- Research Institute of Grape and Melon Fruits in Xinjiang Uygur Autonomous Region , Shanshan , Xinjiang 838200 , China
| | - Ronghua Zhao
- Research Institute of Grape and Melon Fruits in Xinjiang Uygur Autonomous Region , Shanshan , Xinjiang 838200 , China
| | - Jiang Li
- College of Forestry and Horticulture, Xinjiang Agricultural University , Urumqi 830052 , China
| | - Mingqi Pan
- and Institute of Horticulture Crops, Xinjiang Academy of Agricultural Sciences , Urumqi 830091 , China
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Mediterranean Raisins/Currants as Traditional Superfoods: Processing, Health Benefits, Food Applications and Future Trends within the Bio-Economy Era. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11041605] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
This review elaborates on the significance of Mediterranean raisins, focusing particularly on indigenous Greek varieties (e.g., Zante currants) as a previously overlooked traditional food, currently brought on the spotlight, resulting from the increased consumers’ awareness to improve wellness through diet modification. Recent studies on the effect of processing steps on final quality, along with findings on the potential health benefits raisins and currants elicit, are also presented. The development of novel functional food products to further exploit the nutritional value and the bioactive compounds of raisins is evidenced in view of indicating potential food industry applications. Moreover, valorization options of waste and by-product streams obtained from processing facilities are also proposed. Conclusively, raisins and currants should be further enhanced and incorporated in a balanced diet regime through the inclusion in novel foods formulation. Evidently, both the processing of the onset material and side-streams management, are essential to ensure sustainability. Hence, the article also highlights integrated biorefinery approaches, targeting the production of high-value added products that could be re-introduced in the food supply chain and conform with the pillars of bio-economy.
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Patidar A, Vishwakarma S, Meena D. Traditional and recent development of pretreatment and drying process of grapes during raisin production: A review of novel pretreatment and drying methods of grapes. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.64] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Affiliation(s)
- Arvind Patidar
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal 721302 India
| | - Siddharth Vishwakarma
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal 721302 India
| | - Deepoo Meena
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal 721302 India
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Corona O, Planeta D, Bambina P, Giacosa S, Paissoni MA, Squadrito M, Torchio F, Río Segade S, Cinquanta L, Gerbi V, Rolle L. Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria ( Vitis vinifera L.). Foods 2020; 9:foods9050666. [PMID: 32455680 PMCID: PMC7278579 DOI: 10.3390/foods9050666] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/18/2020] [Accepted: 05/19/2020] [Indexed: 11/24/2022] Open
Abstract
A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 °C) to accelerate the drying process, rinsed, and dehydrated in simulated conditions (relative humidity 30%, 30 °C temperature, air speed 0.9 m/s). Three dehydration levels were achieved, corresponding to “Passolata”, “Bionda”, and “Malaga” stages (35%, 50%, and 65% of weight loss, respectively) of the Pantelleria denomination of origin (DOC). Grape skin mechanical properties, technological parameters, phenolics, and aroma profile varied considerably during dehydration. The most important aroma compounds for their olfactory impact, such as linalool, geraniol, nerol, and citronellol, especially in glycosylated forms, significantly increased in dried grapes compared to fresh ones, even if aroma profile modification occurred. A decrease in break skin force could have induced higher release of flavonoids. The findings showed relevant changes, allowing winemakers to better select the ratio of fresh and dehydrated grapes in the function of the final desired wine.
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Affiliation(s)
- Onofrio Corona
- Dipartimento di Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, 90128 Palermo, Italy; (D.P.); (P.B.); (M.S.); (L.C.)
- Correspondence:
| | - Diego Planeta
- Dipartimento di Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, 90128 Palermo, Italy; (D.P.); (P.B.); (M.S.); (L.C.)
| | - Paola Bambina
- Dipartimento di Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, 90128 Palermo, Italy; (D.P.); (P.B.); (M.S.); (L.C.)
| | - Simone Giacosa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy; (S.G.); (M.A.P.); (F.T.); (S.R.S.); (V.G.); (L.R.)
| | - Maria Alessandra Paissoni
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy; (S.G.); (M.A.P.); (F.T.); (S.R.S.); (V.G.); (L.R.)
| | - Margherita Squadrito
- Dipartimento di Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, 90128 Palermo, Italy; (D.P.); (P.B.); (M.S.); (L.C.)
| | - Fabrizio Torchio
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy; (S.G.); (M.A.P.); (F.T.); (S.R.S.); (V.G.); (L.R.)
| | - Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy; (S.G.); (M.A.P.); (F.T.); (S.R.S.); (V.G.); (L.R.)
| | - Luciano Cinquanta
- Dipartimento di Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, 90128 Palermo, Italy; (D.P.); (P.B.); (M.S.); (L.C.)
| | - Vincenzo Gerbi
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy; (S.G.); (M.A.P.); (F.T.); (S.R.S.); (V.G.); (L.R.)
| | - Luca Rolle
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, 10095 Grugliasco, Italy; (S.G.); (M.A.P.); (F.T.); (S.R.S.); (V.G.); (L.R.)
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Mohd Ali M, Hashim N, Bejo SK, Shamsudin R. Comparison of laser backscattering imaging and computer vision system for grading of seedless watermelons. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00268-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Abbaspour‐Gilandeh Y, Kaveh M, Jahanbakhshi A. The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14178] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yousef Abbaspour‐Gilandeh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Mohammad Kaveh
- Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
| | - Ahmad Jahanbakhshi
- Department of Biosystems Engineering, College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran
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Alaei B, Dibagar N, Chayjan RA, Kaveh M, Taghinezhad E. The effect of short and medium infrared radiation on some drying and quality characteristics of quince slices under vacuum condition. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2017.1252] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- B. Alaei
- Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
| | - N. Dibagar
- Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
| | - R. Amiri Chayjan
- Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
| | - M. Kaveh
- Department of Biosystems Engineering, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, 59661-14477 Ardabil, Iran
| | - E. Taghinezhad
- Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, 56199-11367 Ardabil, Iran
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Khiari R, Zemni H, Mihoubi D. Raisin processing: physicochemical, nutritional and microbiological quality characteristics as affected by drying process. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1517264] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Ramla Khiari
- Higher School of Food Industries of Tunis (ESIAT) - 58 Avenue Alain Savary, 1003 Tunis El Khadra, University of Carthage, Tunisia
- Laboratory of Wind Energy Management and Waste Energy Recovery, Research and Technology Center of Energy (CRTEn) - B.P. N°95, Hammam-Lif, Tunisia
- Laboratory of Molecular Physiology of Plants, Center of Biotechnology of Borj-Cedria (CBBC) - B.P. 901, Hammam-Lif, Tunisia
| | - Hassène Zemni
- Laboratory of Molecular Physiology of Plants, Center of Biotechnology of Borj-Cedria (CBBC) - B.P. 901, Hammam-Lif, Tunisia
| | - Daoued Mihoubi
- Laboratory of Wind Energy Management and Waste Energy Recovery, Research and Technology Center of Energy (CRTEn) - B.P. N°95, Hammam-Lif, Tunisia
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11
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Deng LZ, Mujumdar AS, Zhang Q, Yang XH, Wang J, Zheng ZA, Gao ZJ, Xiao HW. Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review. Crit Rev Food Sci Nutr 2017; 59:1408-1432. [DOI: 10.1080/10408398.2017.1409192] [Citation(s) in RCA: 128] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, Beijing, China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Xu-Hai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
| | - Jun Wang
- College of Engineering, China Agricultural University, Beijing, China
| | - Zhi-An Zheng
- College of Engineering, China Agricultural University, Beijing, China
| | - Zhen-Jiang Gao
- College of Engineering, China Agricultural University, Beijing, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China
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12
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Mathematical modeling of uvaia byproduct drying and evaluation of quality parameters. Food Sci Biotechnol 2017; 26:643-651. [PMID: 30263588 DOI: 10.1007/s10068-017-0078-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2016] [Revised: 02/08/2017] [Accepted: 03/04/2017] [Indexed: 10/19/2022] Open
Abstract
Uvaia (Eugenia pyriformis) frozen pulp processing generates a solid byproduct that can potentially contain important components of human nutrition. In this study, the drying of uvaia byproduct was studied. Two different drying treatments were tested: drying of wet waste and drying of waste with prior removal of water by centrifugation. Three drying temperatures were used: 40, 60, and 80 °C. Eight models were applied to fit the drying curves: Page, Lewis, Modified Page, Logarithmic, Midilli, Wang and Singh, Henderson and Pabis, and Weibull. Midilli presented an excellent fit to the curves. The effective moisture diffusivity of the uvaia byproduct ranged between 8.52 × 10-10 and 3.22 × 10-9 m2/s. The activation energy was 25.65 and 24.97 kJ/mol for non-centrifuged and centrifuged assays, respectively. The dried byproducts had a reduction of 3-21% of the total phenolic content against the control. The assay performed at 40 °C with centrifugation presented the lowest total color difference value.
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Corona O, Torchio F, Giacosa S, Río Segade S, Planeta D, Gerbi V, Squadrito M, Mencarelli F, Rolle L. Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1697-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Afolabi TJ, Tunde-Akintunde TY, Adeyanju JA. Mathematical modeling of drying kinetics of untreated and pretreated cocoyam slices. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2731-40. [PMID: 25892770 PMCID: PMC4397337 DOI: 10.1007/s13197-014-1365-z] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2014] [Accepted: 04/10/2014] [Indexed: 11/28/2022]
Abstract
The effect of pretreatment and drying temperature on the drying kinetics and quality of cocoyam was investigated in this study. The best model to predict the drying kinetics was also determined. Cocoyam slices were pretreated by water blanching (WB) and soaking in sodium metabisulphite (SM) and dried in a hot air oven at temperatures of 50, 60 and 70 °C while untreated samples were sun dried. Seventhin layer drying models (Exponential, Generalized Exponential, Page, Logarithmic, Parabolic, Wang and Singh and Two-term) were fitted to the experimental data and selection was done basedon model with highest correlationcoefficient (R(2)), and lowest reduced chi-square (χ (2)), sum square error (SSE) and root mean square error (RMSE) respectively. The Logarithmic and Parabolic model was found to best describe the oven and sun drying of cocoyam respectively. The vitamin C and beta-carotene value of the dried cocoyam slices, which varied from 0.0038 to 0.0075 and 4.1 to 5.888 mg/100 g respectivelygenerally decreased with an increase in drying temperature.
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Affiliation(s)
- T. J. Afolabi
- />Department of Chemical Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State Nigeria
| | - T. Y. Tunde-Akintunde
- />Department of Food Science and Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State Nigeria
| | - J. A. Adeyanju
- />Department of Food Science and Engineering, Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State Nigeria
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Effects of air drying properties on drying kinetics and stability of cactus/brewer's grains mixture fermented with lactic acid bacteria. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.12.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Affiliation(s)
- Ibrahim Doymaz
- Department of Chemical Engineering; Yildiz Technical University; 34210 Esenler Istanbul Turkey
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17
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Hot air and microwave drying of pomegranate (Punica granatum L.) arils. Journal of Food Science and Technology 2013. [DOI: 10.1007/s13197-013-1032-9] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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