Results 211 to 220 of about 16,324 (254)

The Fungus Among Us: Innovations and Applications of Mycelium-Based Composites. [PDF]

open access: yesJ Fungi (Basel)
Parhizi Z   +6 more
europepmc   +1 more source

Foam Mat Drying of Alphonso Mango Pulp

Drying Technology, 2007
The foam mat drying of Alphonso mango pulp using various food foaming agents, namely soy protein (0.25, 0.5, 1.0, and 1.5%) with methyl cellulose (0.5%), glycerol mono stearate (0.5, 1.0, 2.0 and 3.0%), and egg albumen (2.5, 5.0, 10 and 15%) with methyl cellulose (0.5%), was studied.
P. Rajkumar   +4 more
openaire   +3 more sources

Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach

Critical Reviews in Food Science and Nutrition, 2022
Drying is one of the oldest and most widely used methods for food preservation. It reduces the availability of moisture and inhibits microbial and enzymatic spoilage in food products. Foam mat drying is a mild drying technique used for semiliquid and liquid foodstuff. It is useful for heat-sensitive and sticky liquid food products.
Gaurav Kumar   +3 more
openaire   +2 more sources

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

Critical Reviews in Food Science and Nutrition, 2019
Dehydration of foods is not simply a preservation technique in the present era, rather an important food processing operation which has many benefits in addition to enhancement of shelf life of foods. There are various methods of drying foods and most of them are unique in their own way. Liquid foods can be dried in many ways and foam mat drying is one
Ovais Shafiq, Qadri   +2 more
openaire   +2 more sources

Foam-Mat Drying of Muskmelon

International Journal of Food Engineering, 2015
Abstract The Box–Behnken design of experiments under response surface methodology (RSM) was used to optimize the foaming process for the development of foam mat-dried muskmelon powder. The independent variables were the concentration of egg albumen (EA), carboxymethyl cellulose (CMC) and whipping time (WT).
A. Sangamithra   +3 more
openaire   +1 more source

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