Journal of Food Processing & Technology

Roshani F, Movahhed S, Chenarbon HA. Modelling Shrinkage in Deep-Fried Satina Potato Slices Pretreated with Ultrasound. Potato Research. 2021 Jun;64(2):257-65.

Sanjel S. EFFECTS OF DRYING METHODS (SOLAR AND CABINET) AND PACKAGING MATERIAL (LDPE AND HDPE) ON RETENTION OF ?-CAROTENE IN DEHYDRATED CARROT (Dacus carota) (Doctoral dissertation, Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal 2019).

Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage

Yadav A. EFFECT OF DRYING AND BLANCHING (STEAM AND LYE) ON THE PHYTOCHEMICALS COMPOSITION OF SITALCHINI (Moringa oleifera) LEAVES AND ITS SENSORY ATTRIBUTES (Doctoral dissertation).

Agarwal D, Mui L, Aldridge E, McKinney J, Hewson L, Fisk ID. The progression of lipid oxidation, ?-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage. Food & function. 2021;12(10):4535-43.

Kandonga A. Effect of blanching and drying on micronutrients and anti-nutritional factors in false sesame and common bean leaves (Doctoral dissertation, NM-AIST).

Gasa SR. Drying of sweet potato tubers using a naturally-ventilated solar-venturi dryer and a hot-air dryer (Doctoral dissertation).

Minh NP, Anh NH, Pha PT, Bach LG. Effect of blanching, drying and preservation of dried wax apple (Syzygium samarangense) leaf tea. Research on Crops. 2018;19(4):730-5.

Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations

Alkaltham MS, Özcan MM, Uslu N, Salamatullah AM, Hayat KM. Characterization of oil uptake and fatty acid composition of pre-treated Potato slices fried in sunflower and olive oils. Journal of oleo science. 2020:ess19288.

Xu Q, Adyatni I, Reuhs B. Effect of processing methods on the quality of tomato products. Food and Nutrition Sciences. 2018 Feb 7;9(2):86-98.

The Use of Starter Cultures in Traditional Meat Products

Zhang W, Chen J, Yue Y, Zhu Z, Liao E, Xia W. Modelling the mass transfer kinetics of battered and breaded fish nuggets during deep-fat frying at different frying temperatures. Journal of Food Quality. 2020 Nov 26;2020.

Pervin M, Unno K, Nakayama Y, Ikemoto H, Imai S, Iguchi K, Minami A, Kimura Y, Nakamura Y. Improvement in Cognitive Function with Green Soybean Extract May Be Caused by Increased Neuritogenesis and BDNF Expression. J Food Process Technol. 2017;8(695):2.

Salvador LA. Influence of protein and polysaccharide based coatings on moisture loss, fat up-take, texture and color development applied in coated potato strips during deep-fat frying. McGill University (Canada); 2015.

Ravli Y. Improved vacuum frying process for high quality sweet potato chips (Doctoral dissertation).

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BABIER Y, AKKÖPRÜ A. Characterization of Endophytic Bacteria Isolated from Various Culture Plants and Determination of Their Antagonistic Effects Against Plant Pathogen Bacteria. Yüzüncü Y?l University Journal of Agricultural Sciences.;30(3):521-34.

Rady A, Giaretta A, Akinbode A, Ruwaya M, Dev S. Pretreatment and freezing rate effect on physical, microstructural, and nutritional properties of fried sweet potato. Transactions of the ASABE. 2019;62(1):45-59.

FORMULATION AND STATISTICAL EVALUATION OF A READY-TO-DRINK WHEY BASED ORANGE BEVERAGE AND ITS STORAGE STABILITY