Comparison and modeling of moisture sorption isotherms of deproteinized rapeseed meal and model extrudate-Reference-Cited by-同舟云学术

Comparison and modeling of moisture sorption isotherms of deproteinized rapeseed meal and model extrudate

Published:2022-08-15 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Dushkova Mariya A.¹^ORCID,Simitchiev Apostol T.²^ORCID,Kalaydzhiev Hristo R.³^ORCID,Ivanova Petya⁴^ORCID,Menkov Nikolay D.¹^ORCID,Chalova Vesela I.⁴^ORCID

Affiliation:

1. Department of Process Engineering University of Food Technologies Plovdiv Bulgaria

2. Department of Machines and Apparatuses for Food Industry University of Food Technologies Plovdiv Bulgaria

3. Department of Analytical Chemistry and Physical Chemistry University of Food Technologies Plovdiv Bulgaria

4. Department of Biochemistry and Molecular Biology University of Food Technologies Plovdiv Bulgaria

Funder

Bulgarian National Science Fund

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16978

Reference50 articles.

1. Moisture Sorption Isotherm Characteristics of Food Products: A Review

2. Models of sorption isotherms for food: Uses and limitations;Andrade R. D.;Vitae,2010

3. Extrusion of food proteins

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