Drying kinetics and quality of uvaia (Hexachlamys edulis (O. Berg)) powder obtained by foam-mat drying-Reference-Cited by-同舟云学术

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Drying kinetics and quality of uvaia (Hexachlamys edulis (O. Berg)) powder obtained by foam-mat drying

Published:2016-05-24 Issue:7 Volume:51 Page:1703-1710
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Branco Ivanise Guilherme¹,Kikuchi Thatyana Tammy¹,Argandoña Eliana Janet Sanjinez²,Moraes Izabel Cristina Freitas³,Haminiuk Charles Windson Isidoro⁴

Affiliation:

1. Departamento de Ciências Biológicas; Universidade Estadual Paulista (UNESP); Assis SP 19806-900 Brazil

2. Faculdade de Engenharia; Universidade Federal da Grande Dourados (UFGD); Dourados MS 79804-070 Brazil

3. Departamento de Engenharia de Alimentos; Universidade de São Paulo (USP); Pirassununga SP 13635-900 Brazil

4. Departamento de Tecnologia e Engenharia de Alimentos; Universidade Tecnológica Federal do Paraná (UTFPR); Campo Mourão PR 87301-899 Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Dra. Renata Giassi Udulutsch of UNESP/Assis/Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13145/fullpdf

Reference38 articles.

1. Drying and rehydration and characteristics of sour cherry (Prunus cerasus L.);Aghbashlo;Journal of Food Processing and Preservation,2010

2. Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil;Almeida;Food Research International,2011

3. Effect of temperature on the drying process of bee pollen from two zones of Colombia;Barajas;Journal of Food Process Engineering,2012

4. Bioactive compounds from several tropical fruits and correlation by multivariate analysis to free radical scavenger activity;Barreto;Journal of the Brazilian Chemical Society,2009

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1. Unlocking the potential of uvaia (Eugenia pyriformis Cambess): exploring its rich chemical composition and varied biological activities for innovations in the food industry;International Journal of Food Science & Technology;2024-07-08

2. Mathematical Modeling of Microwave-Assisted Foam-Mat Drying of Kefir;Journal of Food Processing and Preservation;2023-03-29

3. Effects of drying conditions and ethanol pretreatment on the techno-functional and morpho-structural properties of avocado powder produced by foam-mat drying;Journal of Food Measurement and Characterization;2023-02-27

4. Foam mat dried tamarillo powder: Effect of foaming agents on drying kinetics, physicochemical and phytochemical properties;Journal of Food Processing and Preservation;2022-10-28

5. Recent development in foam‐mat drying process: Influence of foaming agents and foam properties on powder properties;Journal of Surfactants and Detergents;2022-06-24

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