Development of carrot top powders using foam mat drying
Author:
Affiliation:
1. Engineering Department Federal University of Lavras, Campus Universitário Lavras Brazil
2. Food Science Department Federal University of Lavras, Campus Universitário Lavras Brazil
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16487
Reference53 articles.
1. Drying characteristics of osmo‐ foam‐mat mango pulp;Alakali J. S.;Journal of Agriculture, Biotechnology and Ecology,2010
2. Foam drying of aquafaba: Optimization with mixture design
3. Optimization of Foaming Parameters and Investigating the Effects of Drying Temperature on the Foam-Mat Drying of Shrimp (Penaeus indicus)
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. Effect of Foam-mat Drying on Bioactive, Powder and Thermal Properties of Carrot Juice Powders;Anais da Academia Brasileira de Ciências;2023
2. Effects of temperature and foam layer thickness on collard greens powder production by foam mat drying;Journal of Food Processing and Preservation;2022-05-27
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