Conductive drying methods for producing high-quality restructured pineapple-starch snacks-Reference-Cited by-同舟云学术

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Conductive drying methods for producing high-quality restructured pineapple-starch snacks

Published:2021-06 Issue: Volume:70 Page:102701
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

da Silva Simão Raquel,de Moraes Jaqueline Oliveira,Monteiro Ricardo Lemos,Schaidt Ana Lúcia,Carciofi Bruno Augusto Mattar,Laurindo João Borges

Funder

CNPq

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference55 articles.

1. Quality retention in strawberry and carrot purees dried with Refractance windowTM system;Abonyi;Journal of Food Science,2002

2. Spectrum crispness sensory scale correlation with instrumental acoustic high-sampling rate and mechanical analyses;Andreani;Food Research International,2020

3. Official Methods of Analysis;AOAC - Association of Official Analytical Chemists,2005

4. DMHF (2,5-dimethyl-4-hydroxy-3 (2H)-furanone), a volatile food component with attractive sensory properties, brings physiological functions through inhalation;Arihara,2019

5. Correlation of pigment and flavanol content with antioxidant properties in selected aged regional wines from Greece;Arnous;Journal of Food Composition and Analysis,2002

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1. Effect of conduction drying on nutrient and fatty acid profiles: a comparative analysis of hazelnuts and walnuts;Frontiers in Sustainable Food Systems;2024-02-21

2. Biopolymers to overcome challenges in açaí pulp drying: Processing and powder quality evaluation;Powder Technology;2024-02

3. Study of drying kinetics and activation energy for drying a pineapple piece in the crossflow dehydrator;Case Studies in Thermal Engineering;2023-09

4. Geothermal food dehydrator system, operation and sensory analysis, and dehydrated pineapple quality;Food Science & Nutrition;2023-02-08

5. Flavour chemistry of dehydrated exotic fruits;International Food Research Journal;2022-12-06

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