Hii, Law - Quality Evolution During Drying of FVFs
Pinto., M.D.S., Lajolo, F.M., Genovese, M.I., 2008, Bioactive Compounds and Quantification of
Total Ellagic Acid in Strawberries (Fragaria x ananassa Duch.). Food Chemistry, 107(4), pp.
1629 -1635.
Ramesh, M.M., Wolf, W., Tevini, D., Jung, G., 1999, Studies on Inert Gas Processing of Vegeta-
bles, Journal of Food Engineering, 40(3), pp. 199-205.
Ratti, C., 1994, Shrinkage during Drying of Foodstuffs, Journal of Food Engineering, 23(1),
pp. 91-105.
Rahman, M.S., 2000, Mechanism of Pore Formation in Foods during Drying: Present status,
In Proc. 8th International Congress on Engineering and Foods (ICEF8), Puebla, Mexico.
Rahman, M.S., 2001, Toward Prediction of Porosity in Foods during Drying: A brief Review,
Drying Technology, 19(1), pp. 1-13.
Rahman, M.S., 2005, Dried Food Properties: Challenges Ahead, Drying Technology, 23, pp.
695 -715.
Rapisarda, P., Bianco, M.L., Pannuzzo, P., Timpanaro, N., 2008, Effect of Cold Storage on Vi-
tamin C, Phenolics and Antioxidant Activity of Five Orange Genotypes. Postharvest Biology
and Technology, 49(3), pp. 348-354.
Patthamakanokporn, O., Puwastien, P., Nitithamyong, A., Sirichakwal, P.P. Changes of Anti-
oxidant Activity and Total Phenolic Compounds during Storage of Selected Fruits, Journal of
Food Composition and Analysis, 21(3), pp. 241-248.
Pellegrini, N., Colombi, B., Salvatore, S., Brenna, O.V., Galaverna, G., Del Rio, D., Bianchi, M.,
Bennett, R.N., Brighenti, F., 2007, Evaluation of Antioxidant Capacity of Some Fruit and Veg-
etable Foods: Efficiency of Extraction of a Sequence of Solvents. Journal of the Science of
Food and Agriculture, 87(1), pp. 103-111.
Santos, P.H.S., Silva, M.A., 2008, Retention of Vitamin C in Drying Processes of Fruits and
Vegetables – A Review, Drying Technology, 26, pp. 1421-1437.
Sablani, S.S., 2006, Drying of Fruits and Vegetable: Retention of Nutritional/Functional
Quality, Drying Technology, 24, pp. 123-125.
Sunthonvit, N., Srzednicki, G., Craske, J., 2003, Effects of Hugh Temperature Drying on the
Flavour Components in Thai Fragrant Rice Varities, pp. 250-259, in Proc. Asia-Pacific Dry-
ing Conference (ADC-2003), Bangkok, Thailand.
Szczesniak, A.S., 2002, Texture is a Sensory Property, Food Quality and Preference, 13, pp.
215 -225.
Soong, Y.Y., Barlow, P.J., 2004, Antioxidant Activity and Phenolic Content of Selected Fruit
Seeds, Food Chemistry, 88(3), pp. 411-417.