Effect of cellulose and gum derivatives on physicochemical, microstructural and prebiotic properties of foam-mat dried red banana powder-Reference-Cited by-同舟云学术

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Effect of cellulose and gum derivatives on physicochemical, microstructural and prebiotic properties of foam-mat dried red banana powder

Published:2022-10 Issue: Volume:218 Page:44-56
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Kumar Paramasivam Suresh,Keran David Amelia,Pushpavalli Subramaniyan,Shiva Karur Nallappagounder,Uma Subbaraya

Funder

Indian Council of Agricultural Research

Department of Biotechnology, Ministry of Science and Technology, India

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference53 articles.

1. Food and Agriculture Organisation of the United Nations;FAO,2020

2. Profiles of carotenoids during post-climacteric ripening of some important cultivars of banana and development of a dry product from a high carotenoid yielding variety;Lokesh;LWT Food Sci. Technol.,2014

3. Development of dried functional foods: stabilization of orange pulp powder by addition of biopolymers;Pacheco;Powder Technol.,2020

4. Dehydration of prebiotic fruit drinks by spray drying: operating conditions and powder characterization;Fontes;Food Bioprocess Technol.,2014

5. Glass transition and sticky point temperatures and stability/mobility diagram of fruit powders;Jaya;Food Bioprocess Technol.,2009

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2. Biopolymer electrolyte from banana powder-konjac glucomannan for zinc-ion batteries;International Journal of Biological Macromolecules;2024-07

3. Foam-Mat Freeze Drying of Kiwiberry (Actinidia arguta) Pulp: Drying Kinetics, Main Properties and Microstructure;Applied Sciences;2024-06-27

4. Cavendish banana and red dragon fruit instant powdered with the addition of okara protein hydrolysate using foam mat drying;Journal of Food Measurement and Characterization;2024-06-13

5. The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents;CyTA - Journal of Food;2024-05-22

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