Effect of microwave vacuum drying with different auxiliary materials on hygroscopicity and flowability of chicken powder-Reference-Cited by-同舟云学术

Effect of microwave vacuum drying with different auxiliary materials on hygroscopicity and flowability of chicken powder

Published:2020-11 Issue: Volume:124 Page:266-277
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Teng Xiuxiu,Zhang Min,Bhandari Bhesh,Liu Yaping

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference48 articles.

1. Comparative study of microwave-vacuum and vacuum drying on the physicochemical properties and antioxidant capacity of licorice extract powder;Li;Powder Technol.,2017

2. Comparison of physico-chemical characteristics among three pharmaceutical spherical carbon adsorbents;Abe;Colloids Surf. B Biointerfaces,2012

3. Water adsorption on lyophilized Arbutus unedo L. Fruit powder: determination of thermodynamic parameters;Aksil;Microchem. J.,2019

4. Comparative study of microwave-vacuum and vacuum drying on the drying characteristics, dissolution, physicochemical properties, and antioxidant capacity of Scutellaria extract powder;Li;Powder Technol.,2017

5. Comparison of the volatile compounds of roasted wild landfowl (pheasant, partridge and quail) and those of roasted domestic landfowl (chicken);Baruth;Archiv für Geflügelkunde,2013

Cited by 4 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. The moisture adsorption, caking, and flowability of silkworm pupae peptide powders: The impacts of anticaking agents;Food Chemistry;2023-09

2. Characterization of key odor-active compounds in pure chicken powder and the effect of yeast extract, using instrumental and sensory techniques;Journal of Food Composition and Analysis;2023-01

3. Simulation of temperature during vacuum microwave drying of mixed potato and apple slices;Drying Technology;2021-12-08

4. Effect of different drying methods combined with fermentation and enzymolysis on nutritional composition and flavor of chicken bone powder;Drying Technology;2021-03-15