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Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating

Type: Journal Paper

Author : Yi Zhu; Zhongli Pan

Publisher: Elsevier Science

Year: 2009

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Infrared Heating for Food and Agricultural Processing (Contemporary Food Engineering)

Type: Ebook

Author : Zhongli Pan; Griffiths Gregory Atungulu

Year: 2010

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Infrared Heating for Food and Agricultural Processing (Contemporary Food Engineering)

Type: Ebook

Author : Zhongli Pan; Griffiths Gregory Atungulu

Publisher: CRC Press

Year: 2010

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EFFECT OF DIPPING TREATMENTS ON COLOR STABILIZATION AND TEXTURE OF APPLE CUBES FOR INFRARED DRY-BLANCHING PROCESS

Type: Journal Paper

Author : YI ZHU; ZHONGLI PAN; TARA H. MCHUGH

Year: 2007

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Quality and Safety Characteristics of Infrared Dried Onion Products

Type: Journal Paper

Author : Michael Gabel; Zhongli Pan; Sanath Amaratunga

Year: 2004

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The classification of 2 and 3 torsion free polyhedra

Type: Journal Paper

Author : Jian Zhong Pan; Zhong Jian Zhu

Year: 2015

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Infrared Heating

Type: Journal Paper

Author : Zhongli Pan; Griffiths G. Atungulu; Xuan Li

Year: 2014

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Thermal and chemical treatments to improve adhesive property of rice bran

Type: Journal Paper

Author : Zhongli Pan; Anna Cathcart; Donghai Wang

Year: 2005

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Infrared Processing of Foods

Type: Journal Paper

Author : Zhongli Pan; Chandrasekar Venkitasamy; Xuan Li

Year: 2016

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Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment

Type: Journal Paper

Author : Gokhan Bingol; Ang Zhang; Zhongli Pan; Tara H. McHugh

Year: 2012

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Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating

Infrared Heating for Food and Agricultural Processing (Contemporary Food Engineering)

Infrared Heating for Food and Agricultural Processing (Contemporary Food Engineering)

EFFECT OF DIPPING TREATMENTS ON COLOR STABILIZATION AND TEXTURE OF APPLE CUBES FOR INFRARED DRY-BLANCHING PROCESS

Quality and Safety Characteristics of Infrared Dried Onion Products

The classification of 2 and 3 torsion free polyhedra

Infrared Heating

Thermal and chemical treatments to improve adhesive property of rice bran

Infrared Processing of Foods

Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment

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Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating

Infrared Heating for Food and Agricultural Processing (Contemporary Food Engineering)

Infrared Heating for Food and Agricultural Processing (Contemporary Food Engineering)

EFFECT OF DIPPING TREATMENTS ON COLOR STABILIZATION AND TEXTURE OF APPLE CUBES FOR INFRARED DRY-BLANCHING PROCESS

Quality and Safety Characteristics of Infrared Dried Onion Products

The classification of 2 and 3 torsion free polyhedra

Infrared Heating

Thermal and chemical treatments to improve adhesive property of rice bran

Infrared Processing of Foods

Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment