Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content-Reference-Cited by-同舟云学术

Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content

Published:2019-08-12 Issue:6 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Pohndorf Ricardo S.¹^ORCID,Lang Gustavo H.¹,Ferreira Cristiano D.¹,Ziegler Valmor²,Goebel Jorge T.¹,Oliveira Maurcio¹³^ORCID

Affiliation:

1. Department of Food Science and TechnologyFederal University of Pelotas Pelotas Brazil

2. Instituto Tecnológico em Alimentos para a Saúde – itt NutriforUniversidade do Vale do Rio dos Sinos São Leopoldo Brazil

3. Department of Plant ScienceRothamsted Research Harpenden United Kingdom

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13204

Reference34 articles.

1. Effect of Drying Temperature on Mechanical Properties of Dried Corn

2. Relationship Between Popcorn Composition and Expansion Volume and Discrimination of Corn Types by Using Zein Properties

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