[1] Guzik, P., Kulawik, P., Zając, M., & Migdał, W. (2022). Microwave applications in the food industry: an overview of recent developments. Crit. Rev. Food Sci. Nutr., 62, 7989-8008. doi: 10.1080/10408398.2021.1922871
[2] Ren, C., Zhou, J., Zhang, Y., Omran, M., Gao, L., Tang, J., Zhang, F., & Chen, G. (2024). Thin layer modeling the drying kinetics of titanium slag under microwave-assisted drying. Adv. Powder Technol., 35, 104312. doi: 10.1016/j.apt.2023.104312
[3] Singh, S., Bhat, H.F., Kumar, S., Lone, A.B., Aadil, R.M., Aït-Kaddour, A., Hassoun, A., Proestos, C., & Bhat, Z.F. (2023). Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion. Ultrason. Sonochem., 98, 106482. doi: 10.1016/j.ultsonch.2023.106482
[4] Xu, J. (2015) Chapter 9-Microwave pretreatment, in: A. Pandey, S. Negi, P. Binod, C. Larroche (Eds.) Pretreatment of Biomass, Elsevier, Amsterdam, pp. 157-172.
[5] Mothibe, K.J., Zhang, M., Mujumdar, A.S., Wang, Y.C., & Cheng, X. (2014). Effects of ultrasound and microwave pretreatments of apple before spouted bed drying on rate of dehydration and physical properties. Drying Technol., 32, 1848-1856. doi: 10.1080/07373937.2014.952381
[6] Wray, D., & Ramaswamy, H.S. (2015). Novel concepts in microwave drying of foods. Drying Technol., 33, 769-783. doi: 10.1080/07373937.2014.985793
[7] Sharma, G.P., & Prasad, S. (2006). Optimization of process parameters for microwave drying of garlic cloves. J. Food Eng., 75, 441-446. doi: 10.1016/j.jfoodeng.2005.04.029
[8] Salehi, F., Goharpour, K., & Razavi Kamran, H. (2024). Effects of different pretreatment techniques on the color indexes, drying characteristics and rehydration ratio of eggplant slices. Results Eng., 21, 101690. doi: 10.1016/j.rineng.2023.101690
[9] Salehi, F., Inanloodoghouz, M., & Ghazvineh, S. (2023). Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry. Food Sci. Nutr., 11, 7870-7876. doi: 10.1002/FSN3.3703
[10] Liyanage, R., Kiramage, C., Visvanathan, R., Jayathilake, C., Weththasinghe, P., Bangamuwage, R., Chaminda Jayawardana, B., & Vidanarachchi, J. (2018). Hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans (Vigna radiata L. Wilczek) in rats. J. Food Biochem., 42, e12457. doi: 10.1111/jfbc.12457
[11] Bai, Y., Chang, J., Xu, Y., Cheng, D., Liu, H., Zhao, Y., & Yu, Z. (2016). Antioxidant and myocardial preservation activities of natural phytochemicals from mung bean (Vigna radiata L.) seeds. J. Agric. Food Chem., 64, 4648-4655. doi: 10.1021/acs.jafc.6b01538
[12] Tang, D., Dong, Y., Ren, H., Li, L., & He, C. (2014). A review of phytochemistry, metabolite changes, and medicinal uses of the common food mung bean and its sprouts (Vigna radiata). Chem. Cent. J., 8, 1-9. doi: 10.1186/1752-153X-8-4
[13] Javed, F., Jabeen, S., Sharif, M.K., Pasha, I., Riaz, A., Manzoor, M.F., Sahar, A., Karrar, E., & Aadil, R.M. (2021). Development and storage stability of chickpea, mung bean, and peanut-based ready-to-use therapeutic food to tackle protein-energy malnutrition. Food Sci. Nutr., 9, 5131-5138. doi: 10.1002/fsn3.2479
[14] Liu, D., Guan, X., Huang, K., Li, S., Liu, J., Yu, W., & Duan, R. (2019). Protective effects of mung bean (Vigna radiata L.) and pea (Pisum sativum L.) against high-fat-induced oxidative stress. Food Sci. Nutr., 7, 4063-4075. doi: 10.1002/fsn3.1271
[15] Wan, F., Hou, C., Luo, K., & Cheng, A. (2022). Steam explosion enhances phenolic profiles and antioxidant activity in mung beans. Food Sci. Nutr., 10, 1039-1050. doi: 10.1002/fsn3.2711
[16] El-Adawy, T.A., Rahma, E.H., El-Bedawey, A.A., & El-Beltagy, A.E. (2003). Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods Hum. Nutr., 58, 1-13. doi: 10.1023/B:QUAL.0000040339.48521.75
[17] Sangsukiam, T., & Duangmal, K. (2017). A comparative study of physico-chemical properties and antioxidant activity of freeze-dried mung bean (Vigna radiata) and adzuki bean (Vigna angularis) sprout hydrolysate powders. Int. J. Food Sci. Tech., 52, 1971-1982. doi: 10.1111/ijfs.13469
[18] Wei, Y., Wang, X., Shao, X., Xu, F., & Wang, H. (2019). Sucrose treatment of mung bean seeds results in increased vitamin C, total phenolics, and antioxidant activity in mung bean sprouts. Food Sci. Nutr., 7, 4037-4044. doi: 10.1002/fsn3.1269
[19] Elobuike, C.S., Idowu, M.A., Adeola, A.A., & Bakare, H.A. (2021). Nutritional and functional attributes of mungbean (Vigna radiata [L] Wilczek) flour as affected by sprouting time. Legume Science, 3, e100. doi: 10.1002/leg3.100
[20] Jokar, A., NoruziPaghand, A., Madani, S., Shaamirian, M., & Zare, M. (2019). Using germinated wheat flour instead of flour and starch in sausage production. J. Food Sci. Technol. (Iran), 15, 61-72.
[21] Liu, Y., Xu, M., Wu, H., Jing, L., Gong, B., Gou, M., Zhao, K., & Li, W. (2018). The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle. J. Food Sci. Technol., 55, 5142-5152. doi: 10.1007/s13197-018-3460-z
[22] Shingare, S.P., & Thorat, B.N. (2013). Fluidized bed drying of sprouted wheat (Triticum aestivum). Int J Food Eng, 10, 29-37. doi: 10.1515/ijfe-2012-0097
[23] Salehi, F. (2023). Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans. Legume Science, 5, e211. doi: 10.1002/leg3.211
[24] Wu, X., Zhao, W., Wang, X., Bai, Z., & Ma, L. (2023). A novel variable power microwave (VPM) drying technology for lowering energy consumption and improving the in vitro protein digestibility of black solider fly larvae. Innov. Food Sci. Emerg. Technol, 89, 103470. doi: 10.1016/j.ifset.2023.103470
[25] Salehi, F., & Inanloodoghouz, M. (2023). Effects of gum-based coatings combined with ultrasonic pretreatment before drying on quality of sour cherries. Ultrason. Sonochem., 100, 106633. doi: 10.1016/j.ultsonch.2023.106633
[26] Salehi, F., & Satorabi, M. (2021). Influence of infrared drying on drying kinetics of apple slices coated with basil seed and xanthan gums. Int. J. Fruit Sci., 21, 519-527. doi: 10.1080/15538362.2021.1908202
[27] Manikantan, M., Mridula, D., Sharma, M., Kochhar, A., Prasath, V.A., Patra, A., & Pandiselvam, R. (2022). Investigation on thin-layer drying kinetics of sprouted wheat in a tray dryer. Qual. Assur. Saf. Crop. Foods, 14, 12-24.
[28] Salehi, F., Razavi Kamran, H., & Goharpour, K. (2023). Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: process optimization using response surface methodology. Ultrason. Sonochem., 98, 106505. doi: 10.1016/j.ultsonch.2023.106505
[29] Salehi, F. (2020). Recent applications and potential of infrared dryer systems for drying various agricultural products: A review. Int. J. Fruit Sci., 20, 586-602. doi: 10.1080/15538362.2019.1616243
[30] Sarjerao, L.S.K., Kashyap, P., & Sharma, P. (2022). Effect of drying techniques on drying kinetics, antioxidant capacity, structural, and thermal characteristics of germinated mung beans (Vigna radiata). J. Food Process Eng., 45, e14155. doi: 10.1111/jfpe.14155
[31] Rafiee, S., Keyhani, A., & Jafari, A. (2008). Modeling effective moisture diffusivity of wheat (Tajan) during air drying. Int. J. Food Prop., 11, 223-232. doi: 10.1080/10942910701291858
)
)