Optimization of foam mat drying using Central Composite Design to produce mixed juice powder: A process and characterization study-Reference-Cited by-同舟云学术

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Optimization of foam mat drying using Central Composite Design to produce mixed juice powder: A process and characterization study

Published:2024-08 Issue: Volume:146 Page:58-68
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Silva Jiuliane Martins,Crozatti Thamara Thaiane da Silva,Saqueti Bruno Henrique Figueiredo,Chiavelli Lucas Ulisses Rovigatti,Matioli Graciette,Santos Oscar Oliveira

Publisher

Elsevier BV

Reference62 articles.

1. Evaluation of physicochemical properties of foam mat dried sour cherry powder;Abbasi;LWT-Food Sci. Technol.,2016

2. Preparation, optimization and characterization of foam from white-flesh and yellow-flesh cassava (Manihot esculenta) for powder production;Aetigbo;Food Hydrocoll.,2019

3. Optimization of a fruit juice cocktail containing soursop, pineapple, orange and mango using mixture design;Akonor;Sci. Afr.,2020

4. Bioactives and health benefits of nuts and dried fruits;Alasalvar;Food Chem.,2020

5. Microbial spoilage of vegetables, fruits and cereals;Alegbeleye;Appl. Food Res.,2022

Cited by 2 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. Application of Carboxymethyl Cellulose and Glycerol Monostearate as Binder Agents for Protein Powder Production from Honey Bee Brood Using Foam-Mat Drying Technique;Foods;2024-07-18

2. Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology;Scientific Reports;2024-06-14

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