Production of tomato powder from tomato puree with foam-mat drying using green pea aquafaba: Drying parameters and bioaccessibility of bioactive compounds.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12273
Abstract: BACKGROUND The purpose of this study was to valorize green pea cooking water (aquafaba) as a foaming agent in foam-mat drying of tomato. For this aim, density of foam-mats (green pea aquafaba+tomato puree) changed between… read more here.
Keywords: foam mat; mat drying; green pea; aquafaba ... See more keywords
CHARACTERIZATION OF QUAIL EGG POWDERS OBTAINED BY LIQUID EGG DRYING AND FOAM-MAT DRYING.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12406
Abstract: BACKGROUND Quail eggs have nutritional, therapeutic, and functional potential but are still not widely consumed in the world. Its powder form availability can contribute to expanding its consumption worldwide. However, drying can significantly affect food… read more here.
Keywords: foam mat; egg; quail; mat drying ... See more keywords
Comparison of bioactive compounds and nutrient contents in whey protein concentrate admixture of turmeric extract produced by spray drying and foam mat drying.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128772
Abstract: We developed a whey protein admixture of turmeric extract by spray drying (TWPC-SD) and by foam mat drying (TWPC-FMD) and compared its bioactive compounds and nutrients contents. TWPC samples were evaluated for preference and acceptability.… read more here.
Keywords: spray drying; admixture turmeric; turmeric extract; foam mat ... See more keywords
Effect of gum Arabic concentrations on foam properties, drying kinetics and physicochemical properties of foam mat drying of cantaloupe
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106492
Abstract: Abstract The effect of gum arabic (GA) concentrations (0, 5, 10, and 15%) on the foam properties, drying kinetic, and effective moisture diffusivity of foam mat drying of cantaloupe (Cucumis melo) were analyzed. Results showed… read more here.
Keywords: drying cantaloupe; powder; foam mat; mat drying ... See more keywords
Heat and mass transfer modeling during foam-mat drying of lime juice as affected by different ovalbumin concentrations
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.06.014
Abstract: Abstract This study evaluated the effect of ovalbumin concentration as a foaming agent (2, 3 and 4%) on foam-mat drying of lime juice at 60 °C with foams of 5 mm in thickness. The process was also… read more here.
Keywords: ovalbumin concentrations; foam mat; lime juice; mat drying ... See more keywords
Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2053061
Abstract: 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… read more here.
Keywords: foam mat; food; mat drying; drying recent ... See more keywords
Color and Rehydration Characteristics of Natural Red Colorant of Foam Mat Dried Hibiscus sabdariffa L. Powder
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Fruit Science"
DOI: 10.1080/15538362.2019.1605557
Abstract: ABSTRACT This research was aimed to develop natural red colorant powder from Hibiscus sabdariffa L. fruit using foam mat drying. Egg albumen (EA) at different concentrations (5–20% w/w) was used as a foaming agent, and… read more here.
Keywords: red colorant; powder; foam mat; natural red ... See more keywords
The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents
Sign Up to like & getrecommendations! Published in 2024 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2024.2356847
Abstract: ABSTRACT 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… read more here.
Keywords: roselle calyces; roselle; purple roselle; red purple ... See more keywords
Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16123
Abstract: The objective of this study was to optimize the production of powdered avocado using foam mat drying. In order to achieve this, the effect of Emustab® (4, 6, and 8% w/w), goat's milk (10, 15,… read more here.
Keywords: foam mat; pretreatment; avocado pulp; ethanol pretreatment ... See more keywords
Study of functional, biochemical, and sensory qualities of jackfruit pulp powder produced through optimized foam-mat drying parameters.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of food science"
DOI: 10.1111/1750-3841.16465
Abstract: Jackfruit (Artocarpus heterophyllus) production is abundant during the summer season in Southeast Asia and is also produced throughout the year in some parts of South India. Attributed to the absence of viable process technology, the… read more here.
Keywords: foam mat; pulp; jackfruit; powder ... See more keywords
Physicochemical properties and flow behavior of natural sweetener and colorant from foam‐mat dried grape powder
Sign Up to like & getrecommendations! Published in 2024 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.14538
Abstract: The effects of whey protein concentrate, glycerol monostearate, methyl cellulose at a concentration of 1‐3% and gum arabic on the expansion, density and stability of the foam as well as the physicochemical properties of the… read more here.
Keywords: dried grape; grape powder; foam; grape ... See more keywords