Rehydration of mango powders produced by cast-tape drying, freeze drying, and spray drying-Reference-Cited by-同舟云学术

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Rehydration of mango powders produced by cast-tape drying, freeze drying, and spray drying

Published:2020-07-03 Issue:1 Volume:40 Page:175-187
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Zotarelli Marta Fernanda¹²^ORCID,Durigon Angelise¹³^ORCID,da Silva Vanessa Martins⁴^ORCID,Hubinger Miriam Dupas⁴^ORCID,Laurindo João Borges¹^ORCID

Affiliation:

1. Department of Chemical and Food Engineering, Federal University of Santa Catarina, EQA/CTC/UFSC, Florianópolis, Brazil

2. School of Chemical Engineering, Federal University of Uberlândia, Patos de Minas, Brazil

3. Nucleus of Education in Agrarian and Earth Sciences, Federal University of Sergipe, Nossa Senhora da Glória, Brazil

4. School of Food Engineering, State University of Campinas, Campinas, Brazil

Funder

CNPq

FAPESP

,

Capes

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1777562

Reference36 articles.

1. On Measurement of Food Powder Reconstitution Properties

2. Chemical deterioration and physical instability of food powders

3. Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder

4. Food powder handling and processing: Industry problems, knowledge barriers and research opportunities

5. Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties

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1. Physico-chemical properties of wild edible fruit Meyna laxiflora Robyns (Alu): production of Alu fruit powder by using drying aid;Journal of Future Foods;2024-12

2. Comparison of Mango (Mangifera indica) Dehydration Technologies: A Systematic Review;AgriEngineering;2024-08-06

3. Combined refractance window and far infrared radiation drying of Spirulina platensis biomass: Drying behavior, moisture and thermal diffusivity, and biochemical characterization;Drying Technology;2024-05-05

4. Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review;Foods;2023-11-29

5. Powdered Foods: Structure, Processing, and Challenges: A Review;Applied Sciences;2023-11-20

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