Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology-Reference-Cited by-同舟云学术

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Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology

Published:2019-03-20 Issue:10 Volume:60 Page:1667-1676
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:

Qadri Ovais Shafiq¹²,Srivastava Abhaya Kumar¹,Yousuf Basharat¹³

Affiliation:

1. Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India;

2. Department of Bioengineering, Integral University, Lucknow, India;

3. Department of Food Technology and Nutrition, Lovely Professional University, Jalandhar, India

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1588221

Reference70 articles.

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

2. Continuous Vacuum Drying of Whole Milk Foam

3. PRELIMINARY INVESTIGATION ON THE EFFECT OF FOAM STABILIZERS ON THE PHYSICAL CHARACTERISTICS AND RECONSTITUTION PROPERTIES OF FOAM-MAT DRIED SOYMILK

4. Microwave drying characteristics of spinach

5. Effect of Pulsed Electric Field on the Osmotic Dehydration and Mass Transfer Kinetics of Apple Tissue

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