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Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 2, p. 1599, doi. 10.1007/s11694-019-00076-w
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- Article
Comparison of blueberry powder produced via foam‐mat freeze‐drying versus spray‐drying: evaluation of foam and powder properties.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 5, p. 2002, doi. 10.1002/jsfa.8685
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- Article
Optimization of Drum Drying Parameters for Chicken Egg White Flour Using Response Surface Methodology.
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- International Journal of Design & Nature & Ecodynamics, 2024, v. 19, n. 4, p. 1243, doi. 10.18280/ijdne.190415
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- Article
Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam‐mat freeze‐dried tapai (fermented black glutinous rice) powder.
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- Food Science & Nutrition, 2023, v. 11, n. 1, p. 578, doi. 10.1002/fsn3.3098
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- Article
Effect of maltodextrin concentration and drying temperature on the physicochemical characteristics of Sacha inchi (Plukenetia volubilis) extract powder.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2024, v. 36, n. 2, p. 1, doi. 10.15586/ijfs.v36i2.2458
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- Article
Foam-Mat Freeze-Drying of Blueberry Juice by Using Trehalose-β-Lactoglobulin and Trehalose-Bovine Serum Albumin as Matrices.
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- Food & Bioprocess Technology, 2020, v. 13, n. 6, p. 988, doi. 10.1007/s11947-020-02445-6
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- Article