Process optimization of a cereal‐based fermented beverage (Boza) powder and investigating upscaling conditions-Reference-Cited by-同舟云学术

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Process optimization of a cereal‐based fermented beverage (Boza) powder and investigating upscaling conditions

Published:2022-12-26 Issue:2 Volume:46 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Gül Osman¹^ORCID,Atalar İlyas²^ORCID,Törnük Fatih³^ORCID,Akgün Abdullah⁴^ORCID

Affiliation:

1. Department of Food Engineering, Faculty of Engineering and Architecture Kastamonu University Kastamonu Turkey

2. Department of Food Engineering, Faculty of Agriculture Eskişehir Osmangazi University Eskişehir Turkey

3. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering Yıldız Technical University İstanbul Turkey

4. Department of Food Engineering, Faculty of Engineering Trakya University Edirne Turkey

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14248

Reference35 articles.

1. Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying

2. Optimization of spray drying process parameters for kefir powder using response surface methodology

3. Agglomerated mushroom ( Agaricus bisporus ) powder: Optimization of top spray fluidized bed agglomeration conditions

4. Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder

5. Modeling and optimization I: Usability of response surface methodology

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. Powdered plant beverages obtained by spray-drying without carrier addition-physicochemical and chemometric studies;Scientific Reports;2024-02-23

2. Evaluation of volatile and thermal properties of boza, a traditional fermented beverage;Microchemical Journal;2023-10

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