Fundamental drying techniques applied in food science and technology
N Kıan-pour - International Journal of Food Engineering Research, 2020 - dergipark.org.tr
Fresh food and food products with high water activity are easily degradable. Drying is one of
the most fundamental preservation techniques used to improve the shelf-life of food …
the most fundamental preservation techniques used to improve the shelf-life of food …
Prediction of mixture pelleting based on compression parameters
W Sun, Y Sun, Y Wang, H He - Journal of Food Engineering, 2024 - Elsevier
Despite pelleting being a widely used powder continuous densification process, most
fundamental studies of powder pelleting have focused on single-component systems. There …
fundamental studies of powder pelleting have focused on single-component systems. There …
Fat Reduction: Product Challenges, Approaches, and Application of Flavors
S Chen, D Qin, Z Zhang - Flavor-Associated Applications in Health and …, 2024 - Springer
Fats are essential dietary components, which also contribute unique sensory characteristics
to food products. As the global concern over obesity and related health issues escalates …
to food products. As the global concern over obesity and related health issues escalates …