Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather-Reference-Cited by-同舟云学术

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Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather

Published:2021-03-31 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Barman Mridusmita¹,Das Amit Baran¹^ORCID,Badwaik Laxmikant S.¹^ORCID

Affiliation:

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

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15478

Reference46 articles.

1. Quality Attributes of Fruit Bar Made from Papaya and Tomato by Incorporating Hydrocolloids

2. Relationship between Hunter Color Values and β-Carotene Contents in White-Fleshed African Sweetpotatoes (Ipomoea batatas Lam)

3. Effect of drying and storage time on the physico-chemical properties of mango leathers

4. Controlling mechanisms of moisture diffusion in convective drying of leather

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1. Physicochemical and sensory quality of high antioxidant fruit leather of red dragon fruit and watermelon rind enriched with seaweed;Discover Food;2024-09-10

2. Developing hydrocolloid-infused honey fillings for millet cookies: a comparative study against commercially available fat-based alternatives;Journal of Food Measurement and Characterization;2024-09-08

3. Effect of guar gum, gelatin, and pectin on moisture changes in freeze-dried restructured strawberry blocks;Food Chemistry;2024-08

4. Physicochemical Properties, Glycaemic Index and Glycaemic Load of Chocolate Energy Bars Prepared with High Polyphenols Cocoa Powder and Guar Gum;Jurnal Gizi dan Pangan;2024-03-30

5. Automatic fruit picking technology: a comprehensive review of research advances;Artificial Intelligence Review;2024-02-14

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