Results 161 to 170 of about 968 (209)

Mycelial growth of wood fungus <i>Ganoderma sessile</i> in porous scaffolds. [PDF]

Mater Today Bio
Nussbaum N, Repond N, Gandia A, Fischer P, Rühs PA.   +4 more
europepmc   +1 more source

Antioxidant Activity of Bougainvillea spectabilis Bracts as an Alternative to Nitrites in Cooked Pork Ham. [PDF]

Foods
Ferreira TA, Rodriguez JA, Sánchez-Ortega I, Lorenzo JM, Santos EM.   +4 more
europepmc   +1 more source

A Review on the Production and Characteristics of Cheese Powders. [PDF]

Foods
Deshwal GK, Akshit FNU, Altay I, Huppertz T.   +3 more
europepmc   +1 more source

Enhancement of the Physical and Mechanical Properties of Cellulose Nanofibril-Reinforced Lignocellulosic Foams for Packaging and Building Applications. [PDF]

Nanomaterials (Basel)
Alonso MP, Hossain R, El Hajam M, Tajvidi M.   +3 more
europepmc   +1 more source

Drying Technologies for <i>Stevia rebaudiana</i> Bertoni: Advances, Challenges, and Impacts on Bioactivity for Food Applications-A Review. [PDF]

Foods
Roohinejad S, Koubaa M, Gharibzahedi SMT.   +2 more
europepmc   +1 more source

Particle-Nanofiber Superstructures. [PDF]

Acc Mater Res
Zhao B, Greca LG, Mattos BD.
europepmc   +1 more source

Analysis of Material Solutions for Internal Insulation of Masonry Walls-A Case Study. [PDF]

Materials (Basel)
Pomada M, Adamus J.
europepmc   +1 more source

Characteristics of Myrmecodiapendans Instant Powder Produced by Foam Mat Drying

Sih Yuwanti, Andreas Kurniawan
openaire   +1 more source

Foam-mat drying technology: A review

Critical Reviews in Food Science and Nutrition, 2017
This article reviews various aspects of foam-mat drying such as foam-mat drying processing technique, main additives used for foam-mat drying, foam-mat drying of liquid and solid foods, quality characteristics of foam-mat dried foods, and economic and technical benefits for employing foam-mat drying.
Z Hardy
exaly   +3 more sources