Optimum physical properties of fruit puree for freeze-drying: Effect of pulp content on freeze-concentrated glass transition temperature and yield stress of mango puree-Reference-Cited by-同舟云学术

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Optimum physical properties of fruit puree for freeze-drying: Effect of pulp content on freeze-concentrated glass transition temperature and yield stress of mango puree

Published:2021-10 Issue: Volume:307 Page:110649
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Yamamoto Yukino,Fong-in Suwalee,Kawai Kiyoshi^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Differential scanning calorimetric study of frozen sucrose and glycerol solutions;Ablett;J. Chem. Faraday Trans.,1992

2. A comparative study of rheological characteristics of tomato paste and tomato powder solutions;Abu-Jdayil;Int. J. Food Prop.,2004

3. The effect of high pressure treatment on rheological characteristics and colour of mango pulp;Ahmed;Int. J. Food Sci. Technol.,2005

4. Continuously distributed glass transition of maca (Lepidium meyenii Walpers) powder and impact on caking properties;Alvino Granados;Food Biophys.,2019

5. Influence of fibre addition on the rheological properties of peach juice;Augusto;Int. J. Food Sci. Technol.,2011

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4. Impact of drying technique on umbu‐cajá pulp with the addition of probiotic culture: Optimization, cell viability, physicochemical, and functional properties;Food Bioengineering;2024-03

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