Foam drying in the food industry-Reference-Cited by-同舟云学术

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Foam drying in the food industry

Published:1970-01 Issue:1 Volume:1 Page:25-70
ISSN:0007-9006
Container-title:C R C Critical Reviews in Food Technology
language:en
Short-container-title:C R C Critical Reviews in Food Technology

Author:

Hertzendorf Martin S.,Moshy Raymond J.,Seltzer Edward

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408397009527099

Reference79 articles.

1. Talburt, W.F. 1961.Fruit and Vegetable Juice Processing Technology, Edited by: Tressler, D.K. and Joslyn, M.A. 334Westport, Conn.: Avi Publishing Co., Inc.

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Foam-mat freeze-drying approach for preserving stability and antimicrobial activity of clove essential oil nanoemulsion;Food Bioscience;2023-04

2. Drying kinetics and physicochemical and technological properties of pumpkin purée flour dried by convective and foam‐mat drying;Journal of Food Processing and Preservation;2021-12-22

3. Drainage of high-consistency fiber-laden aqueous foams;Cellulose;2020-09-11

4. Foam Drying;Drying Technologies for Biotechnology and Pharmaceutical Applications;2020-02-14

5. Effects of Drying Condition on Physico-chemical Properties of Foam-mat Dried Shrimp Powder;Journal of Aquatic Food Product Technology;2019-07-26

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