[HTML][HTML] Freeze-drying of plant-based foods
Vacuum freeze-drying of biological materials is one of the best methods of water removal,
with final products of highest quality. The solid state of water during freeze-drying protects …
with final products of highest quality. The solid state of water during freeze-drying protects …
A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications
Bioactivities and numerous health benefits against a number of oxidative stress related
diseases have been attributed to the role of dietary antioxidants. The development of …
diseases have been attributed to the role of dietary antioxidants. The development of …
3d printing technologies applied for food design: Status and prospects
Abstract The use of 3-Dimensional (3D) printing, also known as additive manufacturing
(AM), technology in food sector has a great potential to fabricate 3D constructs with complex …
(AM), technology in food sector has a great potential to fabricate 3D constructs with complex …
Trends of spray drying: A critical review on drying of fruit and vegetable juices
MRI Shishir, W Chen - Trends in food science & technology, 2017 - Elsevier
Background Spray drying is extensively used to preserve fruit and vegetable juices in
powder form. The major concern is to obtain high quality fruit and vegetable powders, which …
powder form. The major concern is to obtain high quality fruit and vegetable powders, which …
Innovations in spray drying process for food and pharma industries
The article presents a literature review on modifications and the latest achievements in the
field of spray drying (SD). Although the history of this method of drying dates back to more …
field of spray drying (SD). Although the history of this method of drying dates back to more …
Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties
Background Spray-drying is one of the highly utilized techniques to increase the shelf-life of
food products. However, there are problems during spray-drying of sugar-rich fruit and …
food products. However, there are problems during spray-drying of sugar-rich fruit and …
Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao'var.) powder
Mango powders were obtained at water content below 0.05 kg water/kg dry solids using
Refractance Window®(RW) drying, freeze drying (FD), drum drying (DD), and spray drying …
Refractance Window®(RW) drying, freeze drying (FD), drum drying (DD), and spray drying …
Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder
M Fazaeli, Z Emam-Djomeh, AK Ashtari… - Food and bioproducts …, 2012 - Elsevier
In this study, the effects of some processing parameters on moisture content, water activity,
drying yield, bulk density, solubility, glass transition temperature (Tg), and microstructure of …
drying yield, bulk density, solubility, glass transition temperature (Tg), and microstructure of …
Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization
M Cano-Chauca, PC Stringheta, AM Ramos… - Innovative Food Science …, 2005 - Elsevier
This work aimed the induction of crystallization on powder mango juice during the process of
spray drying and the correlation of the microstructure of the powder obtained with the …
spray drying and the correlation of the microstructure of the powder obtained with the …
[图书][B] Food properties handbook
MS Rahman - 2009 - taylorfrancis.com
Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …