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
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
Physical-chemical characterization of powder soursop obtained by foam-mat drying
Sign Up to like & getrecommendations! Published in 2018 at "Bioscience Journal"
DOI: 10.14393/bj-v34n6a2018-39801
Abstract: The development and improvement of fruit processing technologies in powder form is a alternative to add value to the product and increase the income of the producers, being required the knowledge of physicalchemical properties of… read more here.
Keywords: physical chemical; foam mat; powder; mat drying ... See more keywords
Mathematical Models to Describe the Foam Mat Drying Process of Cumbeba Pulp (Tacinga inamoena) and Product Quality
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DOI: 10.3390/foods11121751
Abstract: The present study investigated the mathematical modeling foam-mat drying kinetics of cumbeba pulp and the effect of drying conditions on the color and contents of ascorbic acid, flavonoids, and phenolic compounds of the powder pulps… read more here.
Keywords: foam mat; mathematical models; mat drying; cumbeba pulp ... See more keywords
Optimization of Mulberry Extract Foam-Mat Drying Process Parameters
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27238570
Abstract: 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… read more here.
Keywords: foam mat; mulberry; drying process; egg albumin ... See more keywords