Iranian Food Science and Technology Research Journal

with the collaboration of Iranian Food Science and Technology Association (IFSTA)

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Author = Ali Motevali

Number of Articles: 1
Food Engineering
Evaluating the effects of blanching and microwave pre-treatments on variations in some selected physiological factors of artichoke leaves in fluidized bed dryer

Mohsen Azadbakht; Bahareh Eshaghi; Ali Motevali; Azim Ghasemnezhad

Volume 17, Issue 6 , January and February 2022, , Pages 73-83

https://doi.org/10.22067/ifstrj.2021.68400.1012

Abstract
  In this study, temperatures (40, 50, and 60°C), air velocity (3, 5, and 7 m/s) and pre-treatment (without pre-treatment, blanching, and microwave) were used as variables for investigation of antioxidant activity of dried artichoke leaves. The results revealed that variations in temperature and air ...  Read More