FREEZE-DRYING CHARACTERISTICS OF STRAWBERRIES
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1081/DRT-120001370
Reference36 articles.
1. EFFECT OF DRYING METHOD ON SHRINKAGE AND POROSITY
2. Freeze-dried strawberries rehydrated in sugar solutions: mass transfers and characteristics of final products
3. Dehydrated Blueberries by the Continuous Explosion-Puffing Process
Cited by 104 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. Process intensification of microwave-assisted freeze-drying by frequency adjustment in real-time using solid-state technology;Journal of Food Engineering;2024-12
2. Process Parameters as Tools to Intensify the Freeze-Drying Process and Modify the Sorption Properties of the Obtained Freeze-Dried Products;Processes;2024-09-09
3. Effect of guar gum, gelatin, and pectin on moisture changes in freeze-dried restructured strawberry blocks;Food Chemistry;2024-08
4. The effect of refrigeration and room temperature storage conditions on the physico-chemical characteristics of hybrid and freeze-dried blueberries;Journal of Agriculture and Food Research;2024-06
5. Cryogenic Pretreatment Enhances Drying Rates in Whole Berries;Foods;2024-05-14
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