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. 2025 Aug 29;14(17):3051. doi: 10.3390/foods14173051
Ascorbic Acid Content AAC
Atmospheric Pressure Drying APD
Browning Index BI
Catechin Equivalent CE
Color Difference ΔE
Controlled Atmosphere CAtm
Conventional Full Load CFLT
Conventional Partial Load CPST
Cupric Ion Reducing Antioxidant Capacity CUPRAC
Effective Diffusivity Deff
2,2-Diphenyl-1-Picrylhydrazyl DPPH
Ferric Reducing Antioxidant Power FRAP
Freeze Drying FD
Gallic Acid Equivalent GAE
Glass Transition Temperature Tg
Hot Air Drying HAD
Hot Air-Assisted Radio Frequency Drying HA-RFD
Infrared Drying ID
Intermittent Partial Load With Homogenization IPST
Lightness L*
Microwave Drying MWD
Microwave Pretreatment Hot Air Drying MWHD
Microwave-Pretreated Vacuum Drying MWVD
Moisture Content MC
Near-Infrared NIR
Normal Atmosphere NAtm
Orange Peel OP
Oven Drying OD
Polymethoxylated Flavones PMFs
Pulsed Electric Field PEF
Pulsed Vacuum Drying PVD
Radio Frequency RF
Redness-Greenness a*
Rutin Equivalent RE
Solar Drying SD
Sunlight Drying SLD
Total Antioxidant Capacity TAC
Total Flavonoid Content TFC
Total Phenolic Content TPC
Ultrasound US
Vacuum Drying VD
Vacuum Infrared Drying VID
Vacuum Microwave Drying VMD
Yellowness-Blueness b*