Results 91 to 100 of about 541,489 (208)

Physicochemical characterization of tamarind pulp powders obtained by foam mat drying at different temperatures [PDF]

Brazilian Journal of Food Technology
This study evaluated the physicochemical properties of tamarind (Tamarindus indica L.) pulp powders obtained by foam mat drying at temperatures ranging from 60 °C to 85 °C. Analyses included ascorbic acid, titratable acidity, soluble solids, color (L*, a*
Patrícia Carvalho Rios, Aryane Ribeiro Oliveira, Ivano Alessandro Devilla, Rodrigo Guimarães Prudente Marquez Cotrim   +3 more
doaj   +1 more source

KARAKTERISTIK TEPUNG JAMUR TIRAM PUTIH DENGAN METODE FOAM MAT DRYING [PDF]

, 2020
White oyster mushrooms are one of the agricultural commodities that are of interest to the community because they have sufficient nutrition, including protein, carbohydrates and fat.
Hidayat,, A. S. P., Sarofa, U., Winarti,, S.   +2 more
core  

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

SECAGEM EM CAMADA DE ESPUMA DA POLPA DO FRUTO DO MANDACARU: EXPERIMENTAÇÃO E AJUSTES DE MODELOS MATEMÁTICOS

Revista Caatinga, 2013
This work was carried out with the objective to study the foam-mat drying of Cereusjamacaru pulp fruit with albumen (2%) and “Super Liga Neutra” (2%) with whipping time of 5 min, dried inoven with air circulation at 70; 80, and 90 °C with three ...
KARLA DOS SANTOS MELO, ROSSANA MARIA FEITOSA DE FIGUEIRÊDO, ALEXANDRE JOSÉ DE MELO QUEIROZ, TÂMILA KASSIMURA DA SILVA FERNANDES, MARIA DA CONCEIÇÃO TRINDADE BEZERRA   +4 more
doaj  

Developing mango powders by foam mat drying technology. [PDF]

Food Sci Nutr, 2023
Tran NTY, Le TTT, Nghia NH, Nhu DB, Huynh LB, Nguyen TXT, Huynh PX, Dao TP.   +7 more
europepmc   +1 more source

Research progress on flexible MXene‐based materials in advanced energy storage devices: From preparation strategies to device applications

FlexMat, EarlyView.
This review summarizes MXene synthesis and flexible electrode fabrication for FESDs, highlighting their potential owing to high conductivity and flexibility, and outlines future research directions. Abstract The rapid development of wearable and portable electronics has created demand for flexible energy storage systems (FESDs) that not only exhibit ...
Nanxi Miao, Ying Lu, Xing Gao, Lingzi Pan, Meng Gao, Chenxi Zhang, Ming Liu, Shizhong Wang, Zhongyu Weng, Huan Pang, Huijie Zhou   +10 more
wiley   +1 more source

CARACTERÍSTICAS PÓS-COLHEITA DOS FRUTOS DE CULTIVARES DE MELANCIA, SUBMETIDAS À APLICAÇÃO DE BIOESTIMULANTE

Revista Caatinga, 2013
This work was carried out with the objective to study the foam-mat drying of Cereus jamacaru pulp fruit with albumen (2%) and “Super Liga Neutra” (2%) with whipping time of 5 min, dried in oven with air circulation at 70; 80, and 90 °C with three ...
JÚLIO CÉSAR PONTES MARTINS, EDNA MARIA MENDES AROUCHA, JOSE FRANCISMAR DE MEDEIROS, IARAJANE BEZERRA DO NASCIMENTO, VERICIA FERNANDES SALES DE PAULA   +4 more
doaj  

Development of foam mat dried banana powder using different foaming agents

Journal of Horticultural Sciences
Overripe banana (Musa x paradisiaca L.) is a rich source of sugar which can be used as a natural sweetening agent in foods. The market value for overripe bananas is significantly lower due to flavour defects, brown spots and extremely soft texture ...
A Narola, B Arora, A Joshi, S Sethi, B.K Yadav, M Thakre   +5 more
doaj   +1 more source

Drying kinetics and model evaluation of banana puree during foam mat drying

Foam mat drying is effective for dehydrating food products with inherently high sugar content, such as bananas, which are otherwise challenging to dry using conventional methods. The application of foam mat drying to two banana cultivars (Mysore and Gros
Crossby Osei Tutu, Firibu Kwesi Saalia, Theophilus Ofori Abrokwaa, Papa Toah Akonor   +3 more
core   +1 more source

Fabrication of flexible composite electrodes and their application in flexible supercapacitors for wearable electronic devices

FlexMat, EarlyView.
This review surveys current progress in composite flexible electrodes for flexible supercapacitors, emphasizing how structural engineering and material synergy enhance both mechanical compliance and electrochemical performance. It discusses fabrication strategies, emerging application scenarios, and ongoing challenges, offering updated insights that ...
Weikang Wang, Qing Liu, Ang Lv, Shuai Zhou, Chunlei Zhang, Luping Zhang, Liming Li, Weiwei Zhao, Yuchun Tang, Fei Huang   +9 more
wiley   +1 more source