Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein-Reference-Cited by-同舟云学术

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

Published:2015-09-03 Issue:6 Volume:39 Page:692-701
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Asokapandian Sangamithra¹,Venkatachalam Sivakumar²,Swamy Gabriela John³,Kuppusamy Kannan¹

Affiliation:

1. Department of Food Technology; Kongu Engineering College; Erode - 638 052 Tamil Nadu India

2. Department of Chemical Engineering; Anna University; Chennai 600 025 India

3. Department of Agricultural and Biosystems Engineering; South Dakota State University; Brookings SD 57007

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12261/fullpdf

Reference60 articles.

1. Mathematical modelling of thin-layer drying of carrot;Aghbashlo;Int. Agrophysics.,2009

2. Modelling kinetics of thermal degradation of colour in peach puree;Avila;J. Food Eng.,1999

3. Influence of the drying conditions on the drying constants and moisture diffusivity during the thin-layer drying of figs;Babalis;J. Food Eng.,2004

4. Optimization of process parameters for foaming of bael (Aegle marmelos L.) fruit pulp;Bag;Food Bioprocess Technol.,2011

5. Optimization of process conditions for the development of tomato foam by Box-Behnken design;Balasubramanian;Food Nutr. (Roma),2012

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