Lv31
260 积分 2026-04-10 加入
Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: Antioxidant properties, sensory quality, and energy consumption
4天前
已完结
Mechanisms of color change and smart control strategies during carrot drying
5天前
已完结
Improvement of the catalytic infrared drying process and quality characteristics of the dried garlic slices by ultrasound-assisted alcohol pretreatment
6天前
已完结
Drying effects on antioxidant activity, enzyme activity, and phytochemicals of avocado (Persea americana) leaves
14天前
已完结
Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism
16天前
已完结
Quality formation mechanism of shiitake mushrooms during multiphase microwave drying (MMD)
20天前
已完结
The Effect of Glass Transition Temperature on the Procedure of Microwave–Freeze Drying of Mushrooms (Agaricus bisporus)
21天前
已完结
Developing a two-stage strategy in the dehydration treatment of fresh apple slices: Combined freeze and radio frequency-vacuum drying
2个月前
已完结
Modeling atmospheric freeze-drying of food products operated above glass transition temperature
2个月前
已完结
On the effect of ultrasound-assisted atmospheric freeze-drying on the antioxidant properties of eggplant
3个月前
已完结
皖公网安备34019202002308
