Investigation of physical, antioxidant, antimicrobial, and sensory properties of foam-mat dried ajwain (Trachyspermum ammi) seed essence powder-Reference-Cited by-同舟云学术

Investigation of physical, antioxidant, antimicrobial, and sensory properties of foam-mat dried ajwain (Trachyspermum ammi) seed essence powder

Published:2023-01-03 Issue:3 Volume:17 Page:2404-2415
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Nejatdarabi Saeed,parastouei Karim,Fathi Morteza^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01799-z.pdf

Reference35 articles.

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4. S. Nejatdarabi, K. Parastouei, M. Fathi, Development of ajwain (Trachyspermum ammi) seed essence powder using foam-mat drying technique: a comparison on the effect of guar gum, basil seed gum, and the combination of them. Journal of Food Measurement and Characterization (2022)

5. S. Nejatdarabi, M. Mohebbi, Effect of foam-mat drying condition on physical properties and rehydration behavior of mushroom powder. Iran. Food Sci. Technol. Res. J. 17, 1–16 (2021)