Zobrazeno 1 - 10
of 343
pro vyhledávání: '"Foam Mat Drying"'
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-21 (2024)
Abstract Cutting-edge drying technologies represent a paradigm shift in the food industry, offering unique solutions to increase the efficiency, sustainability, and quality of the food drying process. The incorporation of vacuum freeze-drying, microw
Externí odkaz:
https://doaj.org/article/cd3814f6008f4e849326a1c080b013ef
Publikováno v:
Andalasian International Journal of Agricultural and Natural Sciences, Vol 4, Iss 01, Pp 47-60 (2024)
Whole egg powder has a longer shelf life than fresh eggs, easier to apply, and can be applied in bakery industry. This study aims to evaluate the differences in the characteristics of bread made from chicken whole egg powder dried using the oven and
Externí odkaz:
https://doaj.org/article/f4c1f636c05f4219b3024bb03416f337
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract The European cranberry bush, known for its health benefits, can only be consumed through fermentation. This study aimed to develop a fruit leather made from European cranberry bush using quince seed gel and the foam drying method. For this p
Externí odkaz:
https://doaj.org/article/50c8ea56c6d04e3083dd8517144480ec
Autor:
Nur Liyana Nordin, Jamilah Bakar, Noranizan Mohd Adzahan, Ahmad Faizal Abdull Razis, Norsharina Ismail, Rabiha Sulaiman
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101539- (2024)
Pineapple peel extracts constitute bioactive compounds that degrade due to light, oxidation, and moisture. This study aimed to encapsulate cellulase-treated MD2 pineapple peel extracts ensuring stability of bioactive compounds-rich extracts in the fo
Externí odkaz:
https://doaj.org/article/06d4833895fd4d65963d543e15f157ae
Publikováno v:
Case Studies in Chemical and Environmental Engineering, Vol 10, Iss , Pp 101005- (2024)
The present work aims to investigate the effect of foam-mat drying on drying rate and lycopene content of tomato powder using a three-level Box-Behnken experimental design of Response Surface Methodology (RSM). Three process parameters included egg a
Externí odkaz:
https://doaj.org/article/5a888fe95f204266805087d76a50a5e0
Autor:
Nguyen Minh Thuy, Le Thi Thuy Duong, Tran Ngoc Giau, Hong Van Hao, Vo Quang Minh, Ngo Van Tai
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101460- (2024)
Drying fruit puree by the foam drying method has become popular due to its simplicity, low cost, short drying time, and low thermal degradation. The objective of the study was to investigate the effect of foaming conditions on foam properties (foam e
Externí odkaz:
https://doaj.org/article/26aa7ab6479d44029305a662de8d2efb
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101849- (2024)
This study was conducted to optimize the foam-mat drying conditions to maximize quality [β-carotene and total polyphenol content (TPC)] and drying rate of “Gấc” aril powder by using two novel statistical techniques as Response Surface Methodol
Externí odkaz:
https://doaj.org/article/241f2e9b9d5542e983d49ce3df23a06f
Autor:
Ngo Van Tai, Hong Van Hao, Tran Thi Ngoc Han, Tran Ngoc Giau, Nguyen Minh Thuy, Nguyen Van Thanh
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101352- (2024)
This study aims to optimize the parameters of the foam-mat drying to produce banana powder. Input parameters of the foam drying such as foaming agent (egg albumin) concentration used from 5 to 15 %, the foam stabilizer (maltodextrin) used from 1 to 3
Externí odkaz:
https://doaj.org/article/f9539e1cab784d9da878ce21d39bb070
Publikováno v:
Borneo Journal of Pharmacy, Vol 7, Iss 4 (2024)
Red spinach (Amaranthus cruentus), a rich source of antioxidant anthocyanins, is susceptible to light degradation. Foam mat drying (FMD) is a promising technique to preserve these pigments. This study compared the physicochemical properties and antio
Externí odkaz:
https://doaj.org/article/6e152d8274f54462a80043b2703fd55a
Autor:
AJENG WIDHANTI, ADE CHANDRA IWANSYAH, YELLIANTTY, TAUFIK KURNIAWAN, GRADIA MARTIN JATI PRAMARETI, ASHRI INDRIATI, HAZRULRIZAWATI ABD HAMID
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 96, Iss suppl 3 (2024)
Abstract Food drying is still a crucial step in the food manufacturing process for food preservation, and the foam-mat drying method can be utilized to further enhance food preservation. This study aims to develop an instant L. powder enriched with M
Externí odkaz:
https://doaj.org/article/6e41f3641fcf45199cdf8dbdfb4e1544