Color changes and drying kinetics modeling of basil seed mucilage during infrared drying process
Author:
Publisher
Elsevier BV
Subject
Computer Science Applications,Agronomy and Crop Science,Animal Science and Zoology,Aquatic Science,Forestry
Reference24 articles.
1. Drying kinetics of basil seed mucilage in an infrared dryer: application of GA-ANN and ANFIS for the prediction of drying time and moisture ratio;Amini;J Food Process Preserv,2021
2. Effect of common and new gums on the quality, physical, and textural properties of bakery products: a review;Salehi;J Texture Stud,2020
3. Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum;Zameni;J Food Sci Technol,2015
4. Modeling of extraction process of crude polysaccharides from Basil seeds (Ocimum basilicum l.) as affected by process variables;Salehi;J Food Sci Technol,2015
5. Color change kinetics of American ginseng (Panax quinquefolium) slices during air impingement drying;Xiao;Drying Technol,2014
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