Characterization of some physicochemical properties of spray‐dried and freeze‐dried sour cherry powders-Reference-Cited by-同舟云学术

Characterization of some physicochemical properties of spray‐dried and freeze‐dried sour cherry powders

Published:2020-11-10 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Can Karaca Asli¹^ORCID,Baskaya Hakan²,Guzel Onder²,Ak Muhammet Mehmet²

Affiliation:

1. Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Istanbul Turkey

2. AROMSA AS Kocaeli Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14975

Reference37 articles.

1. A Review on Methods and Theories to Describe the Glass Transition Phenomenon: Applications in Food and Pharmaceutical Products

2. Effect of drying method on the sorption isotherms and isosteric heat of persimmon pulp powder;Benedetti‐Damy P. C.;Italian Journal of Food Science,2010

3. Spray-Drying of Milk-Blackberry Pulp Mixture: Effect of Carrier Agent on the Physical Properties of Powder, Water Sorption, and Glass Transition Temperature

4. Glass transition temperature and critical water activity of spray‐dried and freeze‐dried sour cherry powders;Can Karaca A.;Approaches in Food Industry International Food Congress,2014

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