Effect of electrodialysis pretreatment on physicochemical properties and morphology of spray-dried-fish sauce powder-Reference-Cited by-同舟云学术

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Effect of electrodialysis pretreatment on physicochemical properties and morphology of spray-dried-fish sauce powder

Published:2010-07 Issue:1 Volume:99 Page:31-39
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Chindapan Nathamol,Devahastin Sakamon,Chiewchan Naphaporn

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Effect of process variables on the denaturation of whey proteins during spray drying;Anandharamakrishnan;Drying Technology,2007

2. AOAC, 1995. Official Methods of Analysis, 16th ed. Association of Official Analytical Chemists, Washington, DC.

3. Membrane Technology and Applications;Baker,2004

4. Desorption phenomena in food dehydration processes;Barbosa-Cánovas,2007

5. Effect of spray-drying conditions on physical properties of orange juice powder;Chegini;Drying Technology,2005

Cited by 15 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. Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor;Foods;2023-03-20

2. Environmental sustainability and ions removal through electrodialysis desalination: Operating conditions and process parameters;Desalination;2023-03

3. Feasibility study of the use of superheated steam spray drying to produce selected food powders;Drying Technology;2021-09-28

4. Mass transfer characteristic research on electrodialysis for desalination and regeneration of solution: A comprehensive review;Renewable and Sustainable Energy Reviews;2020-12

5. PROTOTYPE OF VIETNAMESE TAMARIND FISH SAUCE FORTIFIED WITH IRON, ZINC AND VITAMIN A;Foods and Raw materials;2018-06-20

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