Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats-Reference-Cited by-同舟云学术

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Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats

Published:2014-12 Issue: Volume:26 Page:182-190
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Başlar Mehmet,Kılıçlı Mahmut,Toker Omer Said,Sağdıç Osman,Arici Muhammet

Funder

Scientific Research Project Coordination Office, Yildiz Technical University

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference51 articles.

1. Mathematical modelling of thin layer drying process under open sun of some aromatic plants;Akpinar;Journal of Food Engineering,2006

2. Modeling and experimental study on drying of apple slices in a convective cyclone dryer;Akpinar;Journal of Food Process Engineering,2003

3. Official methods of analysis of AOAC International;AOAC,1995

4. Technologies to shorten the drying period of dry-cured meat products;Arnau;Meat Science,2007

5. The effect of ultrasound and photosonication treatment on polyphenoloxidase (PPO) activity, total phenolic component and colour of apple juice;Baslar;International Journal of Food Science and Technology,2013

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