Results 21 to 30 of about 1,473 (203)
Optimization of Mulberry Extract Foam-Mat Drying Process Parameters. [PDF]
Molecules, 2022 Mulberry powder was created from the extract using a foam-mat drying process. The studies aimed to evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-resistant maltodextrin (DRM) contents, and whipping time (5 to 15 min) on the
Thuy NM +5 more
europepmc +2 more sources
Banana Powder Production via Foam Mat Drying [PDF]
, 2020 Banana puree is one of the main commercial banana products available in the market worldwide. However, like other purees, banana puree deteriorates quite rapidly and gets a chilling injury when refrigerated.
Wan Anwar Fahmi, Wan Mohamad +4 more
core +2 more sources
Agritech, 2014 Lesser yam (Dioscorea esculenta) is one type of Dioscorea spp. with high inulin content. There are many factors can affect on the physicochemical characteristics and prebiotic activity of inulin, one of this factor is drying method.
Sri Winarti +3 more
doaj +1 more source
Andalasian International Journal of Agricultural and Natural SciencesWhole egg powder has a longer shelf life than fresh eggs, easier to apply, and can be applied in bakery industry. This study aims to evaluate the differences in the characteristics of bread made from chicken whole egg powder dried using the oven and ...
Abdi Abdi, Tuty Anggraini, Alfi Asben
doaj +3 more sources
Horticulturae, 2022 In manufacturing food powders, foam-mat drying provides a cost-effective alternative to traditional drying methods. This study aimed to select the foaming conditions which support the subsequent drying of Magenta leaves extract.
Nguyen Minh Thuy +3 more
doaj +1 more source
Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality
, 2017 This study investigated the foam mat drying process parameters (temperature and concentration of foaming agents, albumin, and an emulsifier blend) and evaluated their effects on drying kinetics, color, carotenoid retention, and solubility of the mango ...
Mauro, Maria Aparecida +6 more
core +1 more source
APLIKASI METODE FOAM- MAT DRYING PADA PROSES PENGERINGAN SPIRULINA [PDF]
, 2012 Spirulina is a microalgae fine plant (Cyanobacteria) single celled, blue green colored, spiral typed growed in warm water around the world. Spirulina have many Phytonutrient (Beta-carotene, Chlorophyl, Xanthophyl, Phyocianin, etc) functioned as anti ...
Aji , Prasetyaningum +2 more
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Foam-mat drying technology: a review
, 2015 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 ...
Hardy, Zolelwa, Jideani, Victoria A
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Applications of foam-mat drying for milk and milk products: an innovative preservation technique
Journal of Future FoodsThe demand for traditional dairy products in the form of ready to eat with extended shelf life has increased steadily, and to prepare them, minimum moisture has to be maintained by the application of different drying technologies. These technologies have
Dnyaneshwar Devrao Patange +2 more
doaj +1 more source
Effects of foam mat-drying condition on physicochemical and antioxidant properties of instant Physalis angulata L. enriched with Moringa oleifera L. extract [PDF]
Anais da Academia Brasileira de CiênciasFood drying is still a crucial step in the food manufacturing process for food preservation, and the foam-mat drying method can be utilized to further enhance food preservation. This study aims to develop an instant L.
AJENG WIDHANTI +6 more
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