Foam mat dried tamarillo powder: Effect of foaming agents on drying kinetics, physicochemical and phytochemical properties-Reference-Cited by-同舟云学术

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Foam mat dried tamarillo powder: Effect of foaming agents on drying kinetics, physicochemical and phytochemical properties

Published:2022-10-28 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Rohilla Shubham¹,Mahanta Charu Lata¹^ORCID

Affiliation:

1. Department of Food Engineering and Technology, School of Engineering Tezpur University Napaam India

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17164

Reference59 articles.

1. Evaluation of physicochemical properties of foam mat dried sour cherry powder

2. Diversity for chemical composition in a collection of different varietal types of tree tomato (Solanum betaceum Cav.), an Andean exotic fruit

3. Effect of Carrier Agents on the Physicochemical and Technofunctional Properties and Antioxidant Capacity of Freeze-Dried Pomegranate Juice (Punica granatum) Powder

4. The Effects of Spray Drying Conditions on the Physical and Bioactive Properties of New Zealand Tamarillo (Solanum betaceum) Powder

5. Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. 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

2. Ultrasound-assisted extraction of phytochemicals from Eryngium foetidum leaves using response surface methodology;Biomass Conversion and Biorefinery;2023-08-29

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