Thermal, structure, and rheological properties of native potato flour prepared under different combined drying methods
Sign Up to like & getrecommendations! Published in 2019 at "Drying Technology"
DOI: 10.1080/07373937.2019.1705332
Abstract: Abstract Native potato flour is one of the functional additives for dough making in food processing to meet the increasing healthy food requirements. To explore an efficient combination drying methods for native potato flour processing,… read more here.
Keywords: temperature; combined drying; native potato; potato flour ... See more keywords
Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods
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DOI: 10.3390/molecules25163643
Abstract: The effect of different drying techniques (freeze, convective, vacuum-microwave and combined drying) on the drying kinetics, the phytochemical compounds and sensory characteristics in loquat cultivar ‘Algar’ was studied. The convective drying resulted in the highest… read more here.
Keywords: microwave combined; combined drying; convective vacuum; freeze convective ... See more keywords