Results 191 to 200 of about 968 (209)
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Development of under-utilized kadam (Neolamarkia cadamba) powder using foam mat drying

LWT - Food Science and Technology, 2022
Khwaja Osama   +2 more
exaly  

Analysis of energy consumption, heat and mass transfer, drying kinetics and effective moisture diffusivity during foam-mat drying of mango in a convective hot-air dryer

Biosystems Engineering, 2022
Aman Kumar, Palani Kandasamy
exaly  

Trends in foam mat drying of foods: Special emphasis on hybrid foam mat drying technology

Critical Reviews in Food Science and Nutrition, 2020
Ovais Shafiq Qadri, Basharat Yousuf
exaly  

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

Food and Bioproducts Processing, 2021
Carla Dettenborn De Col   +2 more
exaly  

Mathematical Models to Describe the Foam Mat Drying Process of Cumbeba Pulp (Tacinga inamoena) and Product Quality

Foods, 2022
Rossana Maria Feitosa de Figueiredo   +2 more
exaly  

Optimization of process parameters for foam mat drying of black rice bran anthocyanin and comparison with spray- and freeze-dried powders

Drying Technology, 2022
Nattapong Kanha   +2 more
exaly  

PREPARATION OF INSTANT ORANGE JUICE BY FOAM‐MAT DRYING

Journal of Food Science, 1972
R. E. BERRY   +3 more
openaire   +1 more source

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

LWT - Food Science and Technology, 2018
Rabiha Sulaiman
exaly  

Cheese powder production and characterization: A foam-mat drying approach

Food and Bioproducts Processing, 2020
Mohebbat Mohebbi   +2 more
exaly  

Foam mat drying of yacon juice: Experimental analysis and computer simulation

Journal of Food Engineering, 2015
Talita Szlapak Franco   +2 more
exaly  
foam mat drying
agriculture
drying kinetics
egg albumin
antioxidant
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