Impact of Hydrocolloids and Homogenization Treatment on the Foaming Properties of Raspberry Fruit Puree-Reference-Cited by-同舟云学术

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Impact of Hydrocolloids and Homogenization Treatment on the Foaming Properties of Raspberry Fruit Puree

Published:2018-09-25 Issue:12 Volume:11 Page:2253-2264
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Dachmann E.,Hengst C.,Ozcelik M.,Kulozik U.,Dombrowski J.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/article/10.1007/s11947-018-2179-1/fulltext.html

Reference36 articles.

1. Augusto, P. E., Ibarz, A., & Cristianini, M. (2012). Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: time-dependent and steady-state shear. Journal of Food Engineering, 111(4), 570–579.

2. Bag, S. K., Srivastav, P. P., & Mishra, H. N. (2011). Optimization of process parameters for foaming of Bael (Aegle marmelos L.) fruit pulp. Food and Bioprocess Technology, 4(8), 1450–1458.

3. Bals, A., & Kulozik, U. (2003). The influence of the pore size, the foaming temperature and the viscosity of the continuous phase on the properties of foams produced by membrane foaming. Journal of Membrane Science, 220(1-2), 5–11.

4. Bengtsson, H., & Tornberg, E. (2011). Physicochemical characterization of fruit and vegetable fiber suspension I: effect of homogenization. Journal of Texture Studies, 42, 268–280.

5. Brennan, M. A., Derbyshire, E., Tiwari, B. K., & Brennan, C. S. (2013). Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks. International Journal of Food Science & Technology, 48(5), 893–902.

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3. Impact of maltodextrin, egg white protein addition and microwave-assisted foam mat drying on drying kinetics, microstructures, physicochemical and quality attributes of jackfruit juice powder;LWT;2024-05

4. Exploring the versatility of diverse hydrocolloids to transform techno-functional, rheological, and nutritional attributes of food fillings;Food Hydrocolloids;2024-01

5. Optimization of foaming process by Box-Behnken design and drying kinetics for the production of tomato powder;AIP Conference Proceedings;2024

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