{"id":975,"date":"2020-05-18T23:48:32","date_gmt":"2020-05-19T07:48:32","guid":{"rendered":"https:\/\/research.engineering.ucdavis.edu\/panlab\/?p=975"},"modified":"2020-05-19T00:50:59","modified_gmt":"2020-05-19T08:50:59","slug":"participation-in-ift-2016-meeting","status":"publish","type":"post","link":"https:\/\/research.engineering.ucdavis.edu\/panlab\/participation-in-ift-2016-meeting\/","title":{"rendered":"Participation in IFT 2016 Meeting"},"content":{"rendered":"

The following posters were presented by the group in the meeting<\/span><\/p>\n

    \n
  1. Heat Transfer Modeling of Innovative Infrared Heating for Pear Peeling<\/a><\/li>\n
  2. Varietal Effects on Physiochemical Properties and Polyphenols Distributions in Pomegranate Fruits<\/a><\/li>\n
  3. Hypocholesterolemic Effects of Pressed and Solvent-Extracted Fruit Seed Oils<\/a><\/li>\n
  4. Development of Healthy Crispy Carrot Snacks Using Sequential Infrared Dry-Blanching and Hot Air Drying Method<\/a><\/li>\n
  5. Effect of Foxtail Millet Protein Hydrolysates on Lowering Blood Pressure in Spontaneously Hypertensive Ratsoster<\/a><\/li>\n
  6. Drying and Decontamination of Almonds by Sequential Infrared and Hot Air Drying<\/a><\/li>\n
  7. Impact of Emissive Power of Electric Infrared Emi9ers on Tomato Peeling Performance<\/a><\/li>\n
  8. Effect of Infrared Radiation Drying on Sensory Characteristics of Rice<\/a><\/li>\n
  9. Drying and Quality Characteristics of Kale by Infrared Heating<\/a><\/li>\n
  10. Effect of Pulsed Light Treatment on Inactivation of Horseradish Peroxidase<\/a><\/li>\n
  11. Influence of Pre-sorting and Infrared Pre-drying on Walnut Quality<\/a><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    The following posters were presented by the group in the meeting Heat Transfer Modeling of Innovative Infrared Heating for Pear Peeling Varietal Effects on Physiochemical Properties and Polyphenols Distributions in Pomegranate Fruits Hypocholesterolemic Effects of Pressed and Solvent-Extracted Fruit Seed Oils Development of Healthy Crispy Carrot Snacks Using Sequential Infrared Dry-Blanching \u2026 Continue reading → <\/span><\/a><\/p>\n","protected":false},"author":208,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[13,1],"tags":[],"class_list":["post-975","post","type-post","status-publish","format-standard","hentry","category-news","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/posts\/975","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/users\/208"}],"replies":[{"embeddable":true,"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/comments?post=975"}],"version-history":[{"count":1,"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/posts\/975\/revisions"}],"predecessor-version":[{"id":976,"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/posts\/975\/revisions\/976"}],"wp:attachment":[{"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/media?parent=975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/categories?post=975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/research.engineering.ucdavis.edu\/panlab\/wp-json\/wp\/v2\/tags?post=975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}