Influence of foam mat drying on the nutritional and technological potential of fruits

Influence of foam mat drying on the nutritional and technological potential of fruits – a review

Published:2022-12-22 Issue: Volume: Page:1-15
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:

Cardoso Carlos Eduardo de Faria¹^ORCID,Lobo Francine Albernaz Teixeira Fonseca²^ORCID,Teodoro Anderson Junger¹³^ORCID

Affiliation:

1. Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil

2. Department of Food Science, School of Nutrition, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil

3. Department of Nutrition and Dietetics, Faculty of Nutrition, Fluminense Federal University, Niterói, Brazil

Funder

Rio de Janeiro State Research Foundation

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2159922

Reference64 articles.

1. Alves, S. B. 2014. Theoretical and experimental study of the drying process of avocado (Persea americana Mill). 140p. Doctoral. Thesis in Mechanical Engineering Federal University of Paraíba, João Pessoa. https://repositorio.ufpb.br/jspui/handle/tede/7576?locale=pt_BR.

2. Caracterização física e química da casca e polpa de jambo vermelho (Syzygium malaccensis, (L.) Merryl & Perry)

3. Foam mat drying technique in coconut milk: Effect of additives on foaming and powder properties and its economic analysis

Cited by 2 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. Optimization of high-phenolic European cranberrybush juice powder production using hybrid microwave hot air-drying: a novel approach for enhanced preservation and efficiency in food processing;Journal of Food Measurement and Characterization;2024-05-02

2. Improvement of the phenolic composition and the antioxidant capacity of red guava (Psidium guajava) and watermelon (Citrullus lanatus) powders by means of foam blanket drying;Food Chemistry Advances;2023-12