Production of blueberry pulp powder by microwave-assisted foam-mat drying: Effects of formulations of foaming agents on drying characteristics and physicochemical properties

Drying kinetics and effect of drying conditions on selected physicochemical properties of foam from yellow-fleshed and white-fleshed cassava (Manihot esculenta) varieties

(2021) Oluwatoyin Ayetigbo et al.   FOOD AND BIOPRODUCTS PROCESSING

Principal component and multivariate factor analysis of detailed sheep milk fatty acid profile

(2021) F. Correddu et al.   JOURNAL OF DAIRY SCIENCE

Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate

(2021) Joanne W. Siccama et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extraction and classification of origin characteristic peaks from rice Raman spectra by principal component analysis

(2021) Yaxuan Wang et al.   VIBRATIONAL SPECTROSCOPY

Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality

(2021) Liuyang Shen et al.   Innovative Food Science & Emerging Technologies

Stability of Foams in Vacuum Drying Processes. Effects of Interactions between Sugars, Proteins, and Surfactants on Foam Stability and Dried Foam Properties

(2021) Peter Kubbutat et al.   Foods

A novel approach to predict chlorophyll-a in coastal-marine ecosystems using multiple linear regression and principal component scores

(2020) Jayaseelan Benjamin Franklin et al.   MARINE POLLUTION BULLETIN

Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying

(2020) Yu Sun et al.   Foods

Foam mat drying of taro ( Colocasia esculenta ): The effect of ultrasonic pretreatment and drying techniques on the drying behavior, flow, and reconstitution properties of taro flour

(2020) Gülşah Çalışkan Koç et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Microwave pre‐treatment for vacuum drying of orange slices: Drying characteristics, rehydration capacity and quality properties

(2020) Azime Özkan‐Karabacak et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Dehydration of wolfberry fruit using pulsed vacuum drying combined with carboxymethyl cellulose coating pretreatment

(2020) Fen Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Foam-mat drying of bacaba (Oenocarpus bacaba): Process characterization, physicochemical properties, and antioxidant activity

(2020) Carla Dettenborn de Cól et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree

(2019) M. Ozcelik et al.   Innovative Food Science & Emerging Technologies

Optimization of the foam mat drying process for production of cocoa powder enriched with peppermint extract

(2019) Maja Benković et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Occurrence of typical antibiotics in Nansi Lake’s inflowing rivers and antibiotic source contribution to Nansi Lake based on principal component analysis-multiple linear regression model

(2019) Guodong Zhang et al.   CHEMOSPHERE

Storage stability of dried raspberry foam as a snack product: Effect of foam structure and microwave-assisted freeze drying on the stability of plant bioactives and ascorbic acid

(2019) M. Ozcelik et al.   JOURNAL OF FOOD ENGINEERING

Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods

(2018) Boris Nemzer et al.   FOOD CHEMISTRY

Impact of hydrocolloid addition and microwave processing condition on drying behavior of foamed raspberry puree

(2018) M. Ozcelik et al.   JOURNAL OF FOOD ENGINEERING

Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations

(2018) Jalal Dehghannya et al.   JOURNAL OF FOOD ENGINEERING

Development of beetroot ( Beta vulgaris ) powder using foam mat drying

(2018) Mei Ling Ng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of foam thickness on production of lime juice powder during foam-mat drying: Experimental and numerical investigation

(2018) Jalal Dehghannya et al.   POWDER TECHNOLOGY

A multivariable approach for intensification of foam-mat drying process: Empirical and three-dimensional numerical analyses

(2018) Jalal Dehghannya et al.   CHEMICAL ENGINEERING AND PROCESSING

The effect of ultrasound and freezing/thawing treatment on the physical properties of blueberries

(2018) Konrad W. Nowak et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity

(2017) Francine Albernaz Lobo et al.   FOOD CHEMISTRY

Effect of carrier agents on flowability and microstructural properties of foam-mat freeze dried date powder

(2017) T. Seerangurayar et al.   JOURNAL OF FOOD ENGINEERING

Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder

(2016) Mehran Azizpour et al.   Innovative Food Science & Emerging Technologies

Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder

(2016) Talita Szlapak Franco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of physicochemical properties of foam mat dried sour cherry powder

(2016) Elnaz Abbasi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of the Addition of Ovalbumin and Emulsifier on the Physical Properties and Stability of Yacon (Smallanthus sonchifolius) Juice Foams Prepared for Foam Mat Drying Process

(2015) Talita Szlapak Franco et al.   Food and Bioprocess Technology

Microwave-Assisted Foam Mat Drying of Guava Pulp: Drying Kinetics and Effect on Quality Attributes

(2015) Ovais S. Qadri et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Freezing/thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L.)

(2015) M. Zielinska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Different Drying Methods on the Microwave Extraction of Phenolic Components and Antioxidant Activity of Highbush Blueberry Leaves

(2014) Winny Routray et al.   DRYING TECHNOLOGY

Principal Component Analysis as an exploration tool for kinetic modeling of food quality: A case study of a dried apple cluster snack

(2013) Jorge Saavedra et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of Physical and Chemical Properties of Foam-Mat Dried Mango (Mangifera indica) Powder during Storage

(2013) Robin A. Wilson et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The Role of Processing Conditions on the Color and Antioxidant Retention of Jet Tube Fluidized Bed–Dried Blueberries

(2012) Laura A. Pallas et al.   DRYING TECHNOLOGY

Investigation of the effect of gelatine, egg albumin and cross-flow microfiltration on the phenolic composition of Pinotage wine

(2012) A. Oberholster et al.   FOOD CHEMISTRY

Optimization of Parameters for Microwave-Assisted Foam Mat Drying of Blackcurrant Pulp

(2011) Xian-Zhe Zheng et al.   DRYING TECHNOLOGY

Fat replacers in low-fat carboxymethyl cellulose dairy beverages: Color, rheology, and consumer perception

(2011) C. Arancibia et al.   JOURNAL OF DAIRY SCIENCE

Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

(2008) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING

Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating

(2008) Junling Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY