Evaluation of physical, rheological, microbial, and organoleptic properties of meat powder produced by Refractance Window drying-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Evaluation of physical, rheological, microbial, and organoleptic properties of meat powder produced by Refractance Window drying

Published:2017-11-03 Issue:9 Volume:36 Page:1076-1085
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Rostami Hosein¹,Dehnad Danial²,Jafari Seid Mahdi³,Tavakoli Hamid Reza¹

Affiliation:

1. Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran

2. Young Researchers and Elite Club, Gorgan Branch, Islamic Azad University, Gorgan, Iran

3. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2017.1377224

Reference36 articles.

1. Drying behavior and quality parameters of dried beef (biltong) subjected to different pre-treatments and maturation stages

2. Effect of maturation and freezing on quality and drying kinetics of beef

3. Fast drying of cut tobacco in drop tube reactor and its effect on petroleum ether tobacco extracts

4. Mass Transfer Kinetics of Eggplant during Osmotic Dehydration by Neural Networks

5. Influence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques

Cited by 43 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. A comprehensive review of drying techniques and quality for saffron;Journal of Food Measurement and Characterization;2024-08-23

2. Effect of foaming and drying temperature on the physical, chemical, and functional properties of egg white powders produced using refractance window drying;Drying Technology;2024-08-07

3. Physical, chemical, and technological properties of protein isolate obtained from hazelnut press cake as affected by drying technique;Food Bioscience;2024-08

4. Effect of Drying Method on the Nutritional and Antioxidant Properties of Mango, Avocado, and Tomato;Journal of Horticultural Research;2024-06-01

5. Drying of Tarhana dough by Refractance Window™ technology under vacuum/atmospheric conditions: Characterization of physical and quality parameters;Food Science & Nutrition;2023-11-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3