Vacuum radio frequency drying: a novel method to improve the main qualities of chicken powders
Author:
Funder
National Key R&D Program of China
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03933-0.pdf
Reference37 articles.
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3. Balzarini MF, Reinheimer MA, Ciappini MC, Scenna NJ (2018) Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots. J Food Sci Technol 55:4067–4078
4. Cao X, Zhang M, Qian H, Mujumdar AS, Wang Z (2017) Physicochemical and nutraceutical properties of barley grass powder microencapsulated by spray drying. Dry Technol 35:1358–1367
5. Carbonaro M, Nucara A (2010) Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region. Amino Acids 38:679
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