Effects of Drying Condition on Physico-chemical Properties of Foam-mat Dried Shrimp Powder-Reference-Cited by-同舟云学术

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Effects of Drying Condition on Physico-chemical Properties of Foam-mat Dried Shrimp Powder

Published:2019-07-26 Issue:7 Volume:28 Page:794-805
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Hamzeh Shabnam¹,Motamedzadegan Ali²,Shahidi Seyed-Ahmad¹,Ahmadi Mohammad¹,Regenstein Joe Mac³

Affiliation:

1. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

2. Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

3. Department of Food Science, Cornell University, Ithaca, NY, USA

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2019.1640817

Reference52 articles.

1. Evaluation of physicochemical properties of foam mat dried sour cherry powder

2. The Impact of Drying Method on the Functional and Antioxidant Properties of Whitecheek Shark(Carcharhinus dussumieri) Protein Hydrolysates

3. Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein

4. Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder

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