TOWARD PREDICTION OF POROSITY IN FOODS DURING DRYING: A BRIEF REVIEW
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1081/DRT-100001349
Reference56 articles.
1. Thermodynamically Interactive Heat and Mass Transfer Coupled With Shrinkage and Chemical Reactions
2. Relationship between density and stiffness of apple flesh
3. Shear stiffness and density in potato parenchyma
4. Modification of Microstructure of Starch Extruded With Selected Lipids
5. Influence of processing variables on the mechanical properties of extruded maize
Cited by 199 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. Innovative approach in pistachio processing: Effect of explosion puffing drying on the quality characteristics of dried pistachios;LWT;2024-09
2. Biopolymer-based solutions for enhanced safety and quality assurance: A review;Food Research International;2024-09
3. Understanding microwave-assisted extraction of phenolic compounds from diverse food waste feedstocks;Chemical Engineering and Processing - Process Intensification;2024-09
4. Assessment of artificial intelligence for predicting porosity of dehydrated food products;Computers and Electronics in Agriculture;2024-06
5. Characteristics of Open and Closed Pores, Their Measurement Techniques and Exploitation in Dehydrated Food Products;Food Engineering Reviews;2024-05-17
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