Journal of Food Processing & Technology

Talens C, Arboleya JC, Castro-Giraldez M, Fito PJ (2017) Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel. LWT-Food Sci Technol 77: 110-118.

Izli N, Izli G, Taskin O (2016) Drying kinetics, colour, total phenolic content and antioxidant capacity properties of kiwi dried by different methods. J Food Measurement Characterization.

Ä°ZLÄ° G (2016) Total phenolics, antioxidant capacity, colour and drying characteristics of date fruit dried with different methods. Food Sci Technol (Campinas).

Marey S, Shoughy M (2016) Effect of temperature on the drying behavior and quality of citrus peels. Int J Food Eng 12: 661-671.

Yildiz G, Izli N, Uylaser V, Isik E (2014) Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant activity of sliced green table olives. Quality Assurance and Safety of Crops & Foods 6: 479-488.

Garcia L, Maria M (2013) Impact of Microwave Processing on Quality of High Value Shelf Stable Fruit Products.

Kamel SM (2013) Effect of microwave heating time on some bioactive compounds of parsley (Petroselinum crispum) and dill (Anethum graveolens) leaves. Scientific J Pure Applied Sci 2: 212-219.

Lohani UC, Muthukumarappan K (2016) Effect of sequential treatments of fermentation and ultrasonication followed by extrusion on bioactive content of apple pomace and textural, functional properties of its extrudates. International J Food Sci Technol 51: 1811-1819.

Arjmandi M, Otón M, Artés F, Artés-Hernández F, Gómez PA, Aguayo E (2017) Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity. Food Sci Technol International 23: 36-45.

Dehnad D, Jafari SM, Afrasiabi M (2016) Influence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques. Trend Food Sci Technol 57: 116-131.

Calvache JEN, Fissore EN, Latorre ME, Soria M, Pla MFDE, et al. (2015) Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying. LWT-Food Sci Technol 62: 1169-1176.

İzli N, Yıldız G, Ünal H, Işık E, Uylaşer V (2014) Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of goldenberry (Physalis peruviana L.). Int J Food Sci Technol 49: 9-17.

Ghanem N, Mihoubi D, Kechaou N, Mihoubi NB (2012) Microwave dehydration of three citrus peel cultivars: Effect on water and oil retention capacities, color, shrinkage and total phenols content. Industrial Crop Product 40: 167-177.

Bejar AK, Mihoubi NB, Kechaou N (2012) Moisture sorption isotherms–Experimental and mathematical investigations of orange (Citrus sinensis) peel and leaves. Food Chemistry 132: 1728-1735.

Hamrouni-Sellami I, Rahali FZ, Rebey IB, Bourgou S, Limam F, et al. (2013) Total phenolics, flavonoids, and antioxidant activity of sage (Salvia officinalis L.) plants as affected by different drying methods. Food Bioprocess Technol 6: 806-817.

Akhtar M, Ding R (2017) Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications. Current Opinion in Colloid & Interface Science.

Boodhoo K (2013) Spinning disc reactor for green processing and synthesis. Process Intensification for Green Chemistry: Engineering Solutions for Sustainable Chemical Processing 59-90.

Khan WH, Rathod VK (2014) Process intensification approach for preparation of curcumin nanoparticles via solvent–nonsolvent nanoprecipitation using spinning disc reactor. Chemical Engineering and Processing: Process Intensification 80: 1-10.

Noriko N, Pambudi A (2015) Diversifikasi Pangan Sumber Karbohidrat Canna edulis Kerr.(Ganyong). Seri Sains Dan Technol 2: 248-252.

Oueslati HA, Ghédira K (2015) Notes ethnobotanique et phytopharmacologique sur Trigonella foenum-graecum. Phytothérapie 13: 234-238.