A Review on Textural Quality Analysis of Dried Food Products-Reference-Cited by-同舟云学术

A Review on Textural Quality Analysis of Dried Food Products

Published:2023-07-21 Issue: Volume: Page:1-21
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Siddiqui Shahida Anusha¹²^ORCID,Shrestha Pratiksha³^ORCID,Awad Nour M. H.⁴^ORCID,Mortas Mustafa⁴^ORCID,Povetkin Sergey Nikolaevich⁵^ORCID,Pathare Pankaj B.⁶^ORCID

Affiliation:

1. Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany

2. German Institute of Food Technologies (DIL E.V.), D-Quakenbrück, Germany

3. Department of Food Technology and Quality Control (DFTQC), Development, Ministry of Agriculture and Livestock Development, Kathmandu, Nepal

4. Engineering Faculty, Food Engineering Department, Ondokuz Mayıs University, Samsun, Turkey

5. Laboratory of Food and Industrial Biotechnology, North Caucasus Federal University, Stavropol, Russia

6. Department of Soils, Water and Agricultural Engineering, College of Agricultural & Marine Sciences, Sultan Qaboos University, Muscat, Oman

Funder

funding agency

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2023.2238071

Reference113 articles.

1. Texture measurement approaches in fresh and processed foods — A review

2. Food Structure, Rheology, and Texture

3. Food texture and structure

4. A comprehensive review of drying meat products and the associated effects and changes

5. Air-Dried Food Market Size | Global Industry Report, 2020-2027 https://www.grandviewresearch.com/industry-analysis/air-dried-food-market (accessed Mar 25, 2023).

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