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Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

Ultrasonics sonochemistry, 2021-01, Vol.70, p.105304-105304, Article 105304

2021

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Consumer attitudes towards ultrasound processing and product price: Guava juice as a case study

Scientia Agropecuaria, 2021-04, Vol.24 (2), p.193-202

2021

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Toward sustainable nanomaterials: An innovative ecological approach for biogenic synthesis of TiO2 nanoparticles with potential photocatalytic activity

Cleaner Engineering and Technology, 2023-12, Vol.17, p.100702, Article 100702

2023

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An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration

Scientia Agropecuaria, 2021-04, Vol.24 (2), p.203-212

2021

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Cut orientation effect on mass transfer: Drying and rehydration of yellow sweet potato cylinders

Drying technology, 2022-12, Vol.40 (16), p.3446-3454

2022

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Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices

Ultrasonics sonochemistry, 2021-11, Vol.79, p.105779-105779, Article 105779

2021

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Combining ethanol pre‐treatment and ultrasound‐assisted drying to enhance apple chips by fortification with black carrot anthocyanin

Journal of the science of food and agriculture, 2021-03, Vol.101 (5), p.2078-2089

2021

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Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review

Frontiers in nutrition (Lausanne), 2022-05, Vol.9, p.891462-891462

2022

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Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review

International journal of food science & technology, 2021-09, Vol.56 (9), p.4376-4395

2021

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Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips

Journal of food science and technology, 2018-01, Vol.55 (1), p.138-144

2018

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PROCEDIMIENTO PARA EL DISENO DE UN SISTEMA DE CONTROL DE GESTION EN UNA ORGANIZACION DE INVESTIGACION, DESARROLLO E INNOVACION

Vision de futuro, 2018-07, Vol.22 (2)

2018

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Development of a functional beverage based on fermented whey, goldenberry (Physalis peruviana L.), and tumbo (Passiflora mollissima)

Revista Facultad Nacional de Agronomía, Medellín, 2023-09, Vol.76 (3), p.10505-10516

2023

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The ultrasound technology for modifying enzyme activity

Scientia Agropecuaria, 2016-04, Vol.7 (2), p.145-150

2016

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Metodología para la transición a un modelo de dirección estratégica sustentada en procesos

Revista Ingeniería industrial, 2017-10, Vol.16 (3), p.319-339

2017

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Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties

International Journal of Food Science, 2018, Vol.2018 (2018), p.1-9

2018

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Drying strategies of spent coffee grounds using refractance window method

Food research international, 2024-02, Vol.178, p.114007-114007, Article 114007

2024

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Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties

Journal of food engineering, 2018-09, Vol.233, p.17-27

2018

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Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin

Food and bioproducts processing, 2020-01, Vol.119, p.20-30

2020

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Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices

Innovative food science & emerging technologies, 2018-10, Vol.49, p.65-75

2018

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Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures

Journal of food engineering, 2022-05, Vol.320, p.110929, Article 110929

2022

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Ultrasound pre-treatment enhances the carrot drying and rehydration

Food research international, 2016-11, Vol.89 (Pt 1), p.701-708

2016

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Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying

Journal of food engineering, 2024-09, Vol.377, p.112098, Article 112098

2024

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Trends in Non-Alcoholic Beverages

Galanakis, Charis M

1, 2019

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Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability

Food research international, 2016-04, Vol.82, p.22-33

2016

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Microstructure elements affect the mass transfer in foods: The case of convective drying and rehydration of pumpkin

Food science & technology, 2018-07, Vol.93, p.102-108

2018

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Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

Consumer attitudes towards ultrasound processing and product price: Guava juice as a case study

Toward sustainable nanomaterials: An innovative ecological approach for biogenic synthesis of TiO2 nanoparticles with potential photocatalytic activity

An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration

Cut orientation effect on mass transfer: Drying and rehydration of yellow sweet potato cylinders

Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices

Combining ethanol pre‐treatment and ultrasound‐assisted drying to enhance apple chips by fortification with black carrot anthocyanin

Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review

Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review

Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips

PROCEDIMIENTO PARA EL DISENO DE UN SISTEMA DE CONTROL DE GESTION EN UNA ORGANIZACION DE INVESTIGACION, DESARROLLO E INNOVACION

Development of a functional beverage based on fermented whey, goldenberry (Physalis peruviana L.), and tumbo (Passiflora mollissima)

The ultrasound technology for modifying enzyme activity

Metodología para la transición a un modelo de dirección estratégica sustentada en procesos

Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties

Drying strategies of spent coffee grounds using refractance window method

Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties

Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin

Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices

Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures

Ultrasound pre-treatment enhances the carrot drying and rehydration

Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying

Trends in Non-Alcoholic Beverages

Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability

Microstructure elements affect the mass transfer in foods: The case of convective drying and rehydration of pumpkin

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