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Effects of drying and grinding in production of fruit and vegetable powders: A review

Journal of Food Engineering · 2016 · Vol. 188 · pp. 32–49

Marie Céleste Karam✉(Laboratoire des Biomolécules)Jérémy Petit(Laboratoire des Biomolécules)David Zimmer(Laboratoire des Biomolécules)Elie Baudelaire Djantou(Lincoln Agritech (New Zealand))Joël Scher(Laboratoire des Biomolécules)

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Food Drying and Modeling Microencapsulation and Drying Processes Freezing and Crystallization ProcessesGrindingFood scienceHealth benefitsFood industryMoisturePulp and paper industryExtraction (chemistry)Water contentFood processingEnvironmental science

Citations

419

FWCI

45.63

field-weighted impact

References

351

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100%

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References

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

Food Research International · 2011 · 491 citations

Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes

Journal of Food Engineering · 2005 · 491 citations

Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

Food Chemistry · 2005 · 3,030 citations

Characterization of vacuum microwave, air and freeze dried carrot slices

Food Research International · 1998 · 623 citations

Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms

Journal of Food Engineering · 2005 · 526 citations

Microwave/air and microwave finish drying of banana

Journal of Food Engineering · 2000 · 587 citations

Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying

Journal of Food Engineering · 2001 · 606 citations

Hot air and freeze-drying of high-value foods: a review

Journal of Food Engineering · 2001 · 1,341 citations

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