The role of infrared waves in increasing the quality of food products-Reference-Cited by-同舟云学术

The role of infrared waves in increasing the quality of food products

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ABDELBASSET Walid Kamal¹^ORCID,ALRAWAILI Saud Mashi²,ELKHOLI Safaa Mostafa³,EID Marwa Mahmoud⁴,ABD-ELGHANY Amr Adel²,MAHMOUD Mustafa Zuhair⁵

Affiliation:

1. Prince Sattam bin Abdulaziz University, Saudi Arabia; Cairo University, Egypt

2. Prince Sattam bin Abdulaziz University, Saudi Arabia

3. Princess Nourah bint Abdulrahman University, Saudi Arabia

4. Taif University, Saudi Arabia

5. Prince Sattam bin Abdulaziz University, Saudi Arabia; University of Canberra, Australia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference24 articles.

1. Effect of pH on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying;Antigo J. L. D.;Food Science and Technology,2018

2. The mathematics of diffusion 2nd edn;Barton G.;Physics Bulletin,1975

3. Small scale market survey on the preparation and physico-chemical characterstics of moin-moin: a traditional ready-to-eat cowpea food from Brazil;Cardoso L. A.;Food Science and Technology,2021

4. Dried pork meat with different levels of salting;Dias V. H. L.;Food Science and Technology,2021

5. Drying of pomegranate seeds using infrared radiation;Doymaz I.;Food Science and Biotechnology,2012

Cited by 1 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. Kinetic evaluation and optimization of the drying process of 3D printed pasta: key factors influence on the finished product quality;Food Science and Technology;2023