Comparison and Evaluation of Various Drying Methods on Surface Hardness of Type IV Dental Stones: An In vitro Study [0.03%]
不同类型牙科石膏干燥方法对其表面硬度影响的体外实验研究
D Sriteja,Vs Lakshmi Thorreti,S V Ravindra et al.
D Sriteja et al.
Accurate dental restorations require die materials with optimal surface hardness. This study evaluated drying method effects on three Type IV dental stones: Elite Rock (ZERMACK), Fuji Rock (GC), and Kal Rock (KALROCK). One hundred twenty sa...
Comparative Evaluation of Traditional and Controlled Drying Methods of Chestnuts (Castanea sativa Mill.): Impact on the Chemical Composition, Aromatic, and Sensory Profile of Flour [0.03%]
传统干燥与控制干燥对欧洲栗粉品质的影响比较研究——化学成分、风味及感官属性变化分析
Sofia Panzani,Francesca Venturi,Alessandro Bianchi et al.
Sofia Panzani et al.
Chestnut flour, obtained through drying and milling of Castanea sativa fruits, has evolved from a subsistence food into a sought-after niche product, appreciated for its naturally gluten-free profile, high starch content, and richness in mi...
Impact of killing and drying methods on physicochemical and functional properties of black soldier fly larvae (BSFL) oil [0.03%]
杀灭和干燥方法对黑 Soldier Fly 幼虫油理化及功能性质的影响
Guliz Haskaraca,Ezgi İnal,Gizem Melissa Erdem et al.
Guliz Haskaraca et al.
Black soldier fly larvae (BSFL) are a promising fat-rich alternative as a functional food ingredient. This study aimed to evaluate how different killing (blanching or freezing) and drying (oven, microwave, or freeze-drying) methods influenc...
Variations of physical properties, bioactive phytochemicals, antioxidant capacities and PPO activities of cantaloupe melon (Cucumis melo L.) slices subjected to different drying methods [0.03%]
不同干燥方法对哈密瓜片的物理性质、生物活性植化素、抗氧化能力和多酚氧化酶活性的影响
Xin Gao,Junyan Yang,Haojie Wang et al.
Xin Gao et al.
In order to prolong the market life and maintain the health benefits of cantaloupe melon (Cucumis melo L.), the present study compared the influences of three commonly used methods in drying cantaloupe melon slices. Drying methods applied i...
Effects of different drying methods on the antioxidant profiles and volatile organic compounds of blueberry pomace [0.03%]
不同干燥方法对蓝莓果渣抗氧化特性及挥发性有机化合物的影响
Yang Zhang,Zhihui Zhang,Qiwen Chen et al.
Yang Zhang et al.
The effects of hot air drying (HAD), microwave-assisted hot air drying (MHAD) and vacuum freeze drying (VFD) on the antioxidant and volatile profiles of blueberry pomace (BP) were investigated. The dried BP produced by VFD showed the highes...
Exploration of Different Pre-Processing and Drying Methods on Volatile Organic Compounds in Bletilla striata Based on GC-IMS [0.03%]
基于GC-IMS的不同预处理及干燥方法对铁皮石斛挥发性有机化合物的影响研究
Rui Xu,Shanshan Wang,Yiyuan Luo et al.
Rui Xu et al.
Rationale: Bletilla striata (Thunb.) Rchb.f. (Orchidaceae), a traditional Chinese medicine herb known as baiji, exhibits diverse pharmacological activities. Despite extensive research on its phytochemistry, the volatile o...
Effect of Osmotic Dehydration on Physico-Chemical Characteristics, Bioactive Compounds and Volatiles Profile of Diospyros kaki Subjected to Different Drying Methods [0.03%]
不同干燥方法对柿子（Diospyros kaki）渗浸脱水前后理化特性、生物活性及挥发性物质的影响
Cecília Morais Santana Matos,Mônica Silva de Jesus,Augusto de Souza da Silva et al.
Cecília Morais Santana Matos et al.
The seasonality of Diospyros kaki limits its consumption, making it increasingly necessary to develop products that allow it to be available all year round. Therefore, the aim of this study was to optimize the osmotic dehydration process an...
Nutritional Quality of Fresh Tuber and Flour From Arisaema schimperianum (Amoch) Food Plant as Affected by Pretreatment Drying Methods [0.03%]
干燥预处理方法对Arisaema schimperianum (Amoch) 食物植物鲜块茎和粉品质的影响
Gezahegn Abawa Zeleke,Adamu Zegeye Hadis
Gezahegn Abawa Zeleke
The present study analyzed the nutritional composition, antinutrient, and mineral composition of fresh Arisaema schimperianum tuber and flour popularly consumed in southern Ethiopia. Tubers and flour were subjected to laboratory analysis fo...
Influence of Drying Methods on the Post-Harvest Quality of Coffee: Effects on Physicochemical, Sensory, and Microbiological Composition [0.03%]
干燥方法对咖啡采后的质量影响：对物理化学、感官和微生物组成的影响
Danilo José Machado de Abreu,Mário Sérgio Lorenço,Gilson Gustavo Lucinda Machado et al.
Danilo José Machado de Abreu et al.
This study evaluated the impact of different drying methods on the physicochemical, microbiological, and sensory qualities of coffees produced in the Campos das Vertentes (CV) and Alta Mogiana (AM) regions of Brazil. The sun-drying (S), sun...
Effects of preservatives and drying methods on the nutrient composition and mould counts of hay and pellet processing of Oats [0.03%]
防腐剂和干燥方法对燕麦干草及颗粒中营养物质组成及霉菌数量的影响
Manlin Wei,Yuxiang Wang,Yufen Zhang et al.
Manlin Wei et al.
The aim of this study was to investigate the effects of different preservatives and drying methods on the nutrient composition and mould counts of oat hay and oat pellets. Oat hay and oat pellets were divided into 5 groups: CON (without add...
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