3.9 Article

Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Multidisciplinary Sciences

Application of immersion pre-treatments and drying temperatures to improve the comprehensive quality of pineapple (Ananas comosus) slices

Wahidu Zzaman et al.

Summary: The study optimized the drying process of pineapple slices by employing different pre-treatments and drying temperatures. The results showed that using 1% trehalose pre-treatment at 55 degrees Celsius produced dried pineapple slices with optimal physical and biochemical properties.

HELIYON (2021)

Article Energy & Fuels

A multivariable approach for intensification of foam-mat drying process: Empirical and three-dimensional numerical analyses

Jalal Dehghannya et al.

CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2019)

Article Food Science & Technology

Development of beetroot (Beta vulgaris) powder using foam mat drying

Mei Ling Ng et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

A study of the factors affecting the foaming properties of egg white – a review

K. Lomakina et al.

CZECH JOURNAL OF FOOD SCIENCES (2018)

Review Food Science & Technology

Foam-mat drying technology: A review

Z. Hardy et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Article Biochemistry & Molecular Biology

Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations

Anna Michalska et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)

Article Food Science & Technology

Effect of carrier agents on chemical properties and sensory evaluation of spray-dried Nigella sativa

B. Varastegani et al.

CYTA-JOURNAL OF FOOD (2017)

Article Engineering, Chemical

OPTIMIZATION OF FOAMING PROPERTIES AND FOAM MAT DRYING OF MUSKMELON USING SOY PROTEIN

Sangamithra Asokapandian et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2016)

Article Food Science & Technology

Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder

Talita Szlapak Franco et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Article Food Science & Technology

Evaluation of physicochemical properties of foam mat dried sour cherry powder

Elnaz Abbasi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Article Engineering, Chemical

Foam mat drying of yacon juice: Experimental analysis and computer simulation

Talita Szlapak Franco et al.

JOURNAL OF FOOD ENGINEERING (2015)

Article Chemistry, Applied

Antioxidant potential of different plum cultivars during storage

Cristina Mihalache Anion et al.

FOOD CHEMISTRY (2014)

Article Food Science & Technology

EVALUATION OF PHYSICAL AND CHEMICAL PROPERTIES OF FOAM-MAT DRIED MANGO (MANGIFERA INDICA) POWDER DURING STORAGE

Robin A. Wilson et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)

Article Food Science & Technology

Optimization of process parameters for foam-mat drying of papaya pulp

Palani Kandasamy et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)

Review Food Science & Technology

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Pankaj B. Pathare et al.

FOOD AND BIOPROCESS TECHNOLOGY (2013)

Article Food Science & Technology

Plum pomaces as a potential source of dietary fibre: composition and antioxidant properties

Joanna Milala et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)

Article Food Science & Technology

Effects of foaming agents and foam density on drying characteristics and textural property of banana foams

Ratiya Thuwapanichayanan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2012)

Article Engineering, Chemical

Foam-mat freeze drying of egg white - Mathematical modeling - Part II: Freeze drying and modeling

Arun Muthukumaran et al.

DRYING TECHNOLOGY (2008)

Article Food Science & Technology

Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder

J. A. Grabowski et al.

JOURNAL OF FOOD SCIENCE (2006)

Article Food Science & Technology

Characterization of apple juice foams for foam-mat drying prepared with egg white protein and methylcellulose

N Raharitsifa et al.

JOURNAL OF FOOD SCIENCE (2006)

Article Food Science & Technology

Stability and radical-scavenging activity of heated olive oil and other vegetable oils

G Kalantzakis et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2006)

Review Food Science & Technology

Trends in microwave-related drying of fruits and vegetables

M. Zhang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)

Review Food Science & Technology

Design of hot air drying for better foods

PP Lewicki

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)

Article Chemistry, Applied

Evaluation of the antioxidant properties of fruits

M Garcia-Alonso et al.

FOOD CHEMISTRY (2004)

Article Agriculture, Multidisciplinary

From plums to prunes: Influence of drying parameters on polyphenols and antioxidant activity

A Piga et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Food Science & Technology

Thermal kinetics of color degradation of mulberry fruit extract

HJ Suh et al.

NAHRUNG-FOOD (2003)

Article Agriculture, Multidisciplinary

Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California

MI Gil et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Chemistry, Applied

An investigation of antioxidant capacity of fruits in Singapore markets

LP Leong et al.

FOOD CHEMISTRY (2002)

Article Engineering, Chemical

Hot air and freeze-drying of high-value foods: a review

C Ratti

JOURNAL OF FOOD ENGINEERING (2001)