Texture and color characteristics of swell‐dried ready‐to‐eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process-Reference-Cited by-同舟云学术

Texture and color characteristics of swell‐dried ready‐to‐eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process

Published:2020-04 Issue:2 Volume:51 Page:276-289
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Mounir Sabah¹²^ORCID,Téllez‐Pérez Carmen²³,Sunooj Kappat V.⁴,Allaf Karim²

Affiliation:

1. Food Science Department, Faculty of Agriculture, Zagazig University Zagazig Egypt

2. University of La Rochelle, Laboratory of Engineering Science for Environment LaSIEUMR7356 CNRS, La Rochelle France

3. Instituto Tecnológico y de Estudios Superiores de Monterrey. Campus Querétaro. Cátedra de Biotecnología Agroalimentaria Querétaro Mexico

4. Department of Food Science and TechnologyPondicherry University Pondicherry India

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12468

Reference56 articles.

1. Physico-chemical properties of commercial date pastes (Phoenix dactylifera)

2. CHARACTERIZATION OF BRITTLE FOOD PRODUCTS: APPLICATION OF THE ACOUSTICAL EMISSION METHOD

3. Effects of microwave and hot-air drying methods on colour, β-carotene and radical scavenging activity of apricots

4. Instrumental Texture Profile Analysis of Date-Tamarind Fruit Leather with Different Types of Hydrocolloids

5. Effect of moisture content on textural attributes of dried figs

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