Results 101 to 110 of about 1,473 (203)

Development of yoghurt powder using microwave-assisted foam-mat drying. [PDF]

J Food Sci Technol, 2021
Yüksel AN.
europepmc   +1 more source

Marine Macroalgae as a Safe Healthy Food While Meeting Food Security Challenges Arising From Climate Changes

Food Safety and Health, EarlyView.
Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley   +1 more source

Microwave Drying of Persimmon Puree Using Foam Mat Technique [PDF]

In this study, it was aimed to determine the possibilities of drying persimmon with a microwave-assisted fan and foam mat method is the best for drying time, color and energy consumption.
Hürkan Tayfun Varol, Sevil Karaaslan
core   +1 more source

The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents

CyTA - Journal of Food
Roselle flower is an edible flower with health-beneficial bioactive compounds. In this study, red and purple roselle calyces were dried by foam-mat drying with different hydrophilic-lipophilic balance (HLB) of commercial emulsifiers as the foaming agents,
Teti Estiasih, Jatmiko Eko Witoyo, Gabriela Kania Mapandin Runtung, Diva Deannova Pasha Moelyono, Alifah Rahmayani Murini, Widiastuti Setyaningsih, Hanifah Nuryani Lioe, Miguel Palma, Kgs Ahmadi   +8 more
doaj   +1 more source

Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder. [PDF]

Int J Food Sci, 2021
Sifat SAD, Trisha AT, Huda N, Zzaman W, Julmohammad N.   +4 more
europepmc   +1 more source

Colonic Barrier Dysfunction and Inflammation Induced by Nano‐/Micro‐Plastics Fibers in Mice via the FAK/NF‐κB/iNOS and TLR4/NF‐κB/iNOS Pathways

Journal of Applied Toxicology, EarlyView.
ABSTRACT As emerging environmental contaminants, nano‐ and micro‐plastics (NMPs) have drawn increasing research attention due to potential hazards to organisms. Particle shape is a key factor influencing the toxic effects of NMPs, and NMPs of different shapes cause varying degrees of tissue damage. We investigated the specific mechanisms of polystyrene
Yuting Li, Shibo Bao, Puyang Huang, Jiahui Wang, Hongfeng Li, Yahong Liu, Kai Wang, Jianjun Du, Lingjun Yan, Guowei Pan, Wei Sun   +10 more
wiley   +1 more source

Physicochemical, drying characteristics and rheological behaviour of foam mat-dried soursop (Annona muricata L.) powder

, 2019
Soursop is also known as Annona muricata from Annonaceae family and the fruit has been described as a sour citrus flavor. Soursop have been located in tropical regions to treat various ailments such as pain, fever, skin illness, internal and external ...
Vasudevan, Nanthini
core  

Progress in Foam-Mat Drying of Orange Juice

, 1962
Investigations have been undertaken at the U. S. Fruit and Vegetable Products Laboratory at Winter Haven on the application of the foam-mat drying process to orange juice.
M. K. Veldhuis, C. J. Wagner, J. H. Tatum, Arthur I. Morgan, O. W. Bissett, Robert P. Graham   +5 more
core   +1 more source

Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain crop introduced as a novel crop to many parts of the world in recent years. Recognized for nutritious seeds and high abiotic stress tolerance, it has been promoted as an element of climate‐resilient agriculture, particularly in marginal environments.
Anna Tabea Mengen, Damir Esenaliev, Jakhongir Babadjanov, Lukas John, Sandra M. Schmöckel, Botir Khaitov   +5 more
wiley   +1 more source

Foam-mat drying applied to foods: a review

, 2022
Drying is one of the most used unit operations for food preservation. Several products of commercial importance undergo this process, such as coffee, powdered milk, grains, flours, dehydrated fruits, and others.
Menezes, Larissa Soares de
core