Electrohydrodynamic drying: Can we scale-up the technology to make dried fruits and vegetables more nutritious and appealing?

Daniel I. Onwude; Kamran Iranshahi; Alex Martynenko; Thijs Defraeye

doi:10.1111/1541-4337.12799

Electrohydrodynamic drying: Can we scale-up the technology to make dried fruits and vegetables more nutritious and appealing?

Daniel I. Onwude, Kamran Iranshahi, Alex Martynenko, Thijs Defraeye

Environmental Science

科研成果: 期刊稿件 › 文章 › 同行评审

19 引用（Scopus）

源语言	英语
页（从-至）	5283-5313
页数	31
期刊	Comprehensive Reviews in Food Science and Food Safety
卷	20
期	5
DOI	https://doi.org/10.1111/1541-4337.12799
出版状态	已出版 - 9月 2021

!!!ASJC Scopus Subject Areas

食品科学

联合国可持续发展目标

此成果有助于实现下列可持续发展目标：

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author = "Onwude, {Daniel I.} and Kamran Iranshahi and Alex Martynenko and Thijs Defraeye",

note = "Funding Information: D.I.O. is grateful to the Swiss State Secretariat for Education, Research and Innovation (SERI) via the Federal Commission for Scholarships (ESKAS ‐ 2019.0643) and the Swiss National Science Foundation SNSF (project IZSEZ0_186498) for the financial support provided during project conceptualization and execution. Publisher Copyright: {\textcopyright} 2021 The Authors. Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists",

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AU - Onwude, Daniel I.

AU - Iranshahi, Kamran

AU - Martynenko, Alex

AU - Defraeye, Thijs

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Electrohydrodynamic drying: Can we scale-up the technology to make dried fruits and vegetables more nutritious and appealing?

!!!ASJC Scopus Subject Areas

联合国可持续发展目标

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