Open Access
E3S Web Conf.
Volume 302, 2021
2021 Research, Invention, and Innovation Congress (RI2C 2021)
Article Number 02005
Number of page(s) 7
Section Environmental Science and Engineering
Published online 10 September 2021
  1. S.S. Chiang, Z.C. Liang, Y.C. Wang, C. H. Liang, Effect of light-emitting diodes on the production of cordycepin, mannitol and adenosine in solid-state fermented rice by Cordyceps militaris, Journal of Food Composition and Analysis, 60 (2017): 51–56 [Google Scholar]
  2. C. Chen, X.P. Liu, W. Jiang, B. Zeng, W. Meng, L.P. Huang, Anti-effects of cordycepin to hypoxiainduced membrane depolarization on hippocampal CA1 pyramidal neuron, European, Journal of Pharmacological, 796 (2017): 1–6 [Google Scholar]
  3. Y. Xiao, G. Xing, X. Rui, W. Li, X. Chen, M. Jiang, M. Dong, Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18, Journal of Functional Foods, 10 (2014): 210–222 [Google Scholar]
  4. F.S.H. Hsiao, Y.H. Cheng, S.K. Wang, Y.H. Yu, Cordyceps militaris hot water extract inhibits lipopolysaccharide-induced inflammatory response in porcine alveolar macrophages by the regulation of mitogen-activated protein kinase signaling pathway, Canadian Journal of Animal Science, 98 (2017): 44–52 [Google Scholar]
  5. H. Flordeliza, A.N. Soriano, N.P. Dugos, R.V.C. Rubi, A comprehensive review on the drying kinetics of common tubers, Applied Science and Engineering Progress, 14, 2 (2021): 146-155 [Google Scholar]
  6. W. Yan, M. Zhang, L. Huang, J. Tang, A.S. Mujumdar, J. Sun, Studies on different combined microwave drying of carrot pieces, International Journal of Food Science and Technology, 45, 10 (2010): 2141–2148 [Google Scholar]
  7. K. Thirugnanasambandham, V. Sivakumar, Enhancement of shelf life of Coriandrum sativum leaves using vacuum drying process : Modeling and optimization, Journal of the Saudi Society of Agricultural Sciences, 15 (2016): 195-201 [Google Scholar]
  8. T.K. Tran, T. Kirkman, M. Nguyen, Q.V. Vuong, Effects of drying on physical properties, phenolic compounds and antioxidant capacity of Robusta wet coffee pulp (Coffea canephora), Heliyon, 6 (2020): e04498 [PubMed] [Google Scholar]
  9. V.T. Nguyen, N.M.Q. Pham, Q.V. Vuong, M.C. Bowyer, I.A. van Altena, C.J. Scarlett, Phytochemical retention and antioxidant capacity of xao tam phan (Paramignya trimera) root as prepared by different drying methods, Drying Technology, 34 (2016): 324–334 [Google Scholar]
  10. X.F. Wu, M. Zhanga, Z. Li, Influence of infrared drying on the drying kinetics, bioactive compounds and flavor of Cordyceps militaris, LWT Food Science and Technology, 111 (2019): 790–798 [Google Scholar]
  11. X.F. Wu, M. Zhanga, B. Bhandarid, Z. Lie, Effects of microwave assisted pulse fluidized bed freezedrying (MPFFD) on quality attributes of Cordyceps militaris, Food Bioscience, 28 (2019): 7–14 [Google Scholar]
  12. C. Phungamngoen, N. Chiewchan, S. Devahastin, Effects of various pretreatments and drying methods on Salmonella resistance and physical properties of cabbage, Journal of Food Engineering, 115 (2013): 237–244 [Google Scholar]
  13. J.I. Maté, M. Zwietering, K. van’t Riet, The effect of blanching on the mechanical and rehydration properties of dried potato slices, European Food Research and Technology 209 (1999): 343–347 [Google Scholar]
  14. M.S. McCann, J.J. Sheridan, D.A. McDowell, I.S. Blair, Effects of steam pasteurization on Salmonella Typhimurium DT 104 and Escherichia coli O157:H7 surface inoculated onto beef, pork and chicken, Journal of Food Engineering 76 (2006): 32–40 [Google Scholar]
  15. D.O. Ukuku, Effect of sanitizing treatments on removal of bacteria from cantaloupe surface, and re-contamination with Salmonella, Food Microbiology, 23 (2006): 289–293 [PubMed] [Google Scholar]
  16. B. Hiranvarachat, S. Devahastin, N. Chiewchan, Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying, Food and Bioproducts Processing 89 (2011): 116–127 [Google Scholar]
  17. AOAC. Official Method of Analysis 2008.06 (39.1.39) Moisture and Fat in Meats Final Action., (2013). [Google Scholar]
  18. A. Voda, N. Homan, M. Witek, A. Duijster, G.V. Dalen, R.V.D. Sman, J. Nijsse, L.V. Vilet, H.V. As, J.V Duynhoven, The impact of freeze-drying on microstructure and rehydration properties of carrot, Food Research International, 49 (2012): 687-693 [Google Scholar]
  19. X. Cao, M. Zhang, A.S. Mujumdar, Q. Zhong, Z. Wang, Effects of ultrasonic pretreatments on quality, energy consumption and sterilization of barley grass in freeze drying, Ultrasonics Sonochemistry, 40 (2018): 333–340 [PubMed] [Google Scholar]
  20. L. Chen, R. Wang, X. Wang, Y. Luo, J. Li, Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oats, Food Chemistry 239 (2018): 260–267 [PubMed] [Google Scholar]
  21. G. Mao, Y. Zou, W. Feng, W. Wang, T. Zhao, C. Ye, Extraction, preliminary characterization and antioxidant activity of se-enriched Maitake polysaccharide, Carbohydrate Polymers, 101 (2014): 213–219. [PubMed] [Google Scholar]
  22. H.F. Gu, C.M. Li, Y.J. Xu, W.F. Hu, M.H. Chen, Q.H. Wan, Structural features and antioxidant activity of tannin from persimmon pulp, Food Research International, 41, 2 (2008): 208–217 [Google Scholar]
  23. E.J. Bassey, J.H. Cheng, D.W. Sun, Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables, Trends in Food Science & Technology, 112 (2021): 137–148. [Google Scholar]
  24. S. Santhalakshmy, S.J.D. Bosco, S. Francis, M. Sabeena, Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder, Powder Technology, 274 (2015): 37–43 [Google Scholar]
  25. C.O. Perera, Selected quality attributes of dried foods, Drying Technology, 23, 4 (2005): 717–730 [Google Scholar]
  26. L. Valadez-Carmona, C.P. Plazola-Jacinto, M. Hernández-Ortega, M.D. Hernández-Navarro, F. Villarreal, H. Necoechea-Mondragón, G. CeballosReyes, Effects of microwaves, hot air and freezedrying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.), Innovative Food Science & Emerging Technologies, 41 (2017): 378–386 [Google Scholar]
  27. S. Wu, F. Li, S. Jia, H. Ren, G. Gong, Y. Wang, Z. Lv, Drying effects on the antioxidant properties of polysaccharides obtained from Agaricus blazei Murrill, Carbohydrate Polymers, 103 (2014): 414– 417 [Google Scholar]
  28. N. Russo, The molecular basis of working mechanism of natural polyphenolic antioxidant, Food Chemistry, 125 (2010): 288–306 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.