Quality of plant-based food materials and its prediction during intermittent drying-Reference-Cited by-同舟云学术

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Quality of plant-based food materials and its prediction during intermittent drying

Published:2017-11-30 Issue:8 Volume:59 Page:1197-1211
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Duc Pham Nghia¹²,Khan Md Imran H.¹³,Joardder M U H¹,Rahman M. M.¹,Mahiuddin Md.¹³,Abesinghe A.M. Nishani¹,Karim M. A.¹

Affiliation:

1. Science and Engineering Faculty, Queensland University of Technology, 2 George Street, Brisbane, QLD 4001, Australia

2. Engineering Faculty, Vietnam National University of Agriculture, Vietnam

3. Department of Mechanical Engineering, Dhaka University of Engineering & Technology, Gazipur 1700, Bangladesh

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2017.1399103

Reference129 articles.

1. Experimental and theoretical investigation of drying behaviour of garlic in an inert medium fluidized bed assisted by microwave

2. Carotene Reactivity in Pink Grapefruit Juice Elucidated from Model Systems and Multiresponse Modeling

3. Insight into β-Carotene Thermal Degradation in Oils with Multiresponse Modeling

4. Intermittent Far Infrared Radiation Drying

5. Optimization of intermittent microwave–convective drying using response surface methodology

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