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81.995  Articles
1 of 8.201 pages  |  10  records  |  more records»
L-DOPA is one of the secondary metabolites present in legumes, such as Mucuna pruriens and Vicia faba L., its content can be affected by the method of drying, variety and stage of development of the plant. The objective of this study was to analyze the ef... see more

The effect of pretreatments and drying methods on some qualities of dried mango fruits was studied.  The fruit slices were pretreated with three pretreatments – ascorbic acid dip at 31% w v-1 concentration, honey dip at 20% v v-1 concentration and st... see more

Sulfated polysaccharides (SPs) have attracted growing interest for various biotechnological applications. We evaluated the efficiency of two methods of drying SPs (M I and II) extracted from Halymenia sp Rhodophyceae in order to compare the yield, purific... see more

In this study, powder was obtained from yellow and purple-fleshed potatoes by microwave and hot air drying and the effects of drying methods on the total phenolic compounds, total monomeric anthocyanin, color, antioxidant activity, starch ratio and vitami... see more

Deveci pear (Pyrus communis L. cv. Deveci) slices, whose initial moisture content is 5.24 ± 0.003 kgsu kgKM-1 (%83.95 ± 0.01 w.b), were dried by shade drying and hot-air drying at 60, 80 and 100°C until the final moisture reached 0.13 ± 0.001 kgsu kgKM-1 ... see more

Drying is an economical extending method which is slowing down the bio-chemical reactions on products by removing unbound water on fresh products. There are two types drying methods using in seedless raisins production in the world. One of them is dipped ... see more

This study was carried out between 2017 and 2018 to determine physical and chemical influences of two drying methods (drying on wooden fruit drying trays and drying cloths), two harvesting periods (commercial / physiological maturity and late harvest), an... see more

This study was conducted to assess the effect of drying methods and pre-treatments on nutritional content and sensory quality of dried fish. The experiment was conducted in factorial arrangement of 2×3×2 with two drying methods (sun and oven drying), thre... see more

Agricultural developments mostly depend on rapidly increasing world population. Tomato is a highly nutritious vegetable. Post-harvest technologies are often applied to prolong the consumption periods of tomato. Drying is one of the oldest methods of conse... see more

1 of 8.201 pages  |  10  records  |  more records»