Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.)
Pomegranate juice was diluted to 12° Brix and carriers (maltodextrin, gum Arabic, waxy
starch) were added with varying concentrations of cellulose before being reduced to powder …
starch) were added with varying concentrations of cellulose before being reduced to powder …
Microwave drying of spheres: Coupled electromagnetics-multiphase transport modeling with experimentation. Part I: Model development and experimental …
To understand the effects of shape, size and property changes in a spherical sample during
microwave drying, a fundamentals-based coupled electromagnetics and multiphase porous …
microwave drying, a fundamentals-based coupled electromagnetics and multiphase porous …
[HTML][HTML] Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder
Dairy powders are produced to increase the shelf life of fresh dairy products and for use as
flavoring agents. In this study, 24 cheese powders produced under 7 different conditions …
flavoring agents. In this study, 24 cheese powders produced under 7 different conditions …
An investigation of the effects of drying methods and conditions on drying characteristics and quality attributes of agricultural products during hot air and hot air …
Hot air and microwave-assisted hot air drying of apples (Golden delicious), strawberries
(Fragaria vesca cv. Elsanta), tomatoes (Lycopersicon esculentom var. Roma), and …
(Fragaria vesca cv. Elsanta), tomatoes (Lycopersicon esculentom var. Roma), and …
Chemical and physical characterization of Konjac glucomannan-based powders by FTIR and 13C MAS NMR
DF da Silva, CYL Ogawa, F Sato, AM Neto… - Powder Technology, 2020 - Elsevier
Konjac glucomannan (KGM) is extracted from Amorphophallus konjac tuber and composed
of β-1, 4 linked D-mannose and D-glucose. We aimed to produce and characterize KGM …
of β-1, 4 linked D-mannose and D-glucose. We aimed to produce and characterize KGM …
[PDF][PDF] Effect of basil seed and xanthan gums coating on colour and surface change kinetics of peach slices during infrared drying
F Salehi, M Satorabi - Acta Technologica Agriculturae, 2021 - sciendo.com
The article presented conducts the research of infrared radiation power effect on the colour
and surface changes of peach slices coated with basil seeds gum (BSG) and xanthan gum …
and surface changes of peach slices coated with basil seeds gum (BSG) and xanthan gum …
Effects of quince seed, almond, and tragacanth gum coating on the banana slices properties during the process of hot air drying
R Farahmandfar, M Mohseni… - Food science & …, 2017 - Wiley Online Library
Due to early deterioration of banana in drying process, almond, quince seed, and tragacanth
gums as edible coatings were determined. For this purpose, banana slices were coated in …
gums as edible coatings were determined. For this purpose, banana slices were coated in …
The effects of different amounts of maltodextrin on the rheological behaviour and stability of white cheese emulsions, and the physical, microstructural, chemical and …
A Turk-Gul, M Urgu-Ozturk, N Koca - International Dairy Journal, 2023 - Elsevier
To determine the technologically appropriate proportions of maltodextrin addition, white
cheese emulsions with maltodextrin added to replace 10%, 20%, 30%, and 40% of cheese …
cheese emulsions with maltodextrin added to replace 10%, 20%, 30%, and 40% of cheese …
Effect of dipping temperature and dipping time on drying rate and color change of grapes
G Bingol, JS Roberts, MO Balaban… - Drying Technology, 2012 - Taylor & Francis
Thompson seedless grapes (Vitis vinifera) were pretreated in potassium carbonate and ethyl
oleate solutions for 1, 2, and 3 min at 30, 40, 50, and 60° C and dried in a convective air …
oleate solutions for 1, 2, and 3 min at 30, 40, 50, and 60° C and dried in a convective air …
Using convective hot air drying to stabilize mango peel (Cv-Chausa): evaluating effect on bioactive compounds, physicochemical attributes, mineral profile, recovery of …
The presence of carbon and nitrogenous compounds in mango processing by-products
makes them excellent substrates for the biosynthesis of many microbial metabolites using …
makes them excellent substrates for the biosynthesis of many microbial metabolites using …