Effective moisture diffusivity and activation energy during convective drying of bread containing clove oil/orange oil
Author:
Publisher
Elsevier BV
Subject
Electrochemistry,Inorganic Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Drug Discovery
Reference46 articles.
1. Improvement bread characteristics of high-level sun pest (Eurygaster integriceps) damaged wheat by modification in kneading and fermentation conditions;Dizlek;J. Cereal. Sci.,2021
2. Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough;Xing;LWT,2021
3. Physico-chemical properties of flour, dough and bread from wheat and hydrothermally-treated finger millet;Onyango;J. Cereal. Sci.,2020
4. Evaluation of drying of edible coating on bread using NIR spectroscopy;Nallan Chakravartula;J. Food Eng.,2019
5. Bioactive properties of bread formulated with plant-based functional ingredients before consumption and possible links with health outcomes after consumption-A review;Amoah;Plant Foods Hum. Nutr.,2022
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1. Development of a novel cryostructured composite coating of xanthan–bovine collagen–oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico;Journal of Food Science;2023-10-25
2. Extending shelf life and optimizing effective parameters by using clove oil (Syzygium aromaticum oleum)/orange oil (Citrus aurantium var dulcis oleum) in bread: thermal, morphological and sensory approach;Journal of Food Science and Technology;2023-09-20
3. Research on the drying kinetics for the microwave drying of Y2O3–ZrO2 ceramic powder;Journal of Materials Research and Technology;2023-09
4. Analysis of drying kinetic of brewer´s spent grains: effect of the temperature on the physical properties and the content of bioactive compounds;Vitae;2023-08-11
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