Effect of moisture content on the engineering properties of Jamun ( Syzgium cuminii ) seed-Reference-Cited by-同舟云学术

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Effect of moisture content on the engineering properties of Jamun ( Syzgium cuminii ) seed

Published:2019-11-25 Issue:2 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Bajpai Ayushi¹,Kumar Yogesh¹,Singh Himani¹,Prabhakar Pramod K.¹^ORCID,Meghwal Murlidhar¹^ORCID

Affiliation:

1. Department of Food Science and TechnologyNational Institute of Food Technology Entrepreneurship and Management Sonipat Haryana India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13325

Reference48 articles.

1. Effect of Moisture Content on the Physical Properties of Tiger Nut (Cyperus esculentus)

2. Moisture-dependent physical properties of Moringa oleifera seed relevant in bulk handling and mechanical processing

3. Physical properties of bambara groundnuts

4. Some physical properties of QP-38 variety pigeon pea

5. Some Physical Properties of Lentil Seeds

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1. Moisture‐modulated thermo‐physical analysis of sweetsop seed (Annona squamosa L.): A potential biofuel feedstock plant;Journal of Food Process Engineering;2024-07

2. Application of the physical properties of local cowpea varieties in the development of a multi-variety cowpea cleaner;Research in Agricultural Engineering;2024-06-27

3. Exploring the Potential of Syzygium cumini (L.) Skeels (Jamun) Seed Powder as an Eco-Friendly Agent for Developing Friction Ridges on Porous and Nonporous Surfaces;Journal of Forensic Science and Medicine;2024-04

4. Fabrication of jamun seed starch/tamarind kernel xyloglucan bio-nanocomposite films incorporated with chitosan nanoparticles and their application on sapota (Manilkara zapota) fruits;International Journal of Biological Macromolecules;2024-03

5. Modulation of Physical and Thermal Properties in Wild Banana (Musa balbisiana Colla) Seed Powder by Moisture Variations;International Journal of Food Science;2024-02-22

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