1
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Effect of jujube kernel powder addition on moisture absorption performance, color stability, texture properties and agglomeration characteristics of jujube powder. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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2
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Yang X, Wei Y, Liu J, Liang H, Li B, Li J. Effects of gliadin and glutenin on the hygroscopicity of freeze-dried apple powders. Front Nutr 2022; 9:894176. [PMID: 36245517 PMCID: PMC9554459 DOI: 10.3389/fnut.2022.894176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Accepted: 09/07/2022] [Indexed: 11/13/2022] Open
Abstract
Wheat gluten addition in freeze-dried apple powders can effectively prevent their undesirable moisture adsorption and caking during long-term storage, but the working mechanism of wheat gluten had not been expounded. Therefore, such anti-hygroscopicity effects were systematically investigated from the perspective of wheat gluten major components: gliadin and glutenin. Herein, moisture adsorption curve/isotherm, morphology, and moisture migration law of the protein-added apple powders were analyzed at varied storage humidities. Results showed that Peleg, GAB, and Ferro-Fontan models could describe the moisture adsorption process of gliadin-added and glutenin-added freeze-dried apple powder. By comparing the model fitting results, it was found that the fitting degree of moisture adsorption isotherm of the sample increased with the increase of water activity, and the imitative effect of the Ferro-Fontan model was the best. According to the result of the fitting prediction, the equilibrium moisture content of glutenin-added apple powder was 4.7% lower than that of gliadin-added apple powder at 25°C and 75% relative humidity (RH). Type III moisture adsorption isotherms were observed for gliadin-added apple powder, while that of glutenin-added apple powder was type II. In addition, the gliadin-added apple powder demonstrated better fluidity and lower water migration when the relative humidity (RH) of the environment was lower than 58%. Once above this RH value, the protecting effect of glutenin was more obvious. These findings not only elucidate the anti-hygroscopic mechanism of wheat gluten in the processing of apple powder, but also provide a new idea for improving the quality of apple powder and the development of new anti-hygroscopic agents.
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Affiliation(s)
- Xiaotong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yujie Wei
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jing Liu
- Wuhan Sunma Biotechnology Co., Ltd., Wuhan, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- *Correspondence: Jing Li,
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Wei Y, Yang X, Jiang S, Liang H, Li B, Li J. Anti-hygroscopic effect of wheat gluten on freeze-dried apple powder. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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4
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Al-Habsi NA, Al-Farsi KA, Myint MTZ, Al-Harthi S, Rahman MS. Effects of crystallization temperature on the characteristics of sugar crystals in date fruit syrup as measured by differential scanning calorimetry (DSC), polarized microscopy (PLM), and X-ray diffraction (XRD). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2867-2874. [PMID: 35734127 PMCID: PMC9206955 DOI: 10.1007/s13197-021-05309-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/12/2021] [Accepted: 10/25/2021] [Indexed: 06/15/2023]
Abstract
Characteristics of sugar crystals are important for developing set-syrup due to their contribution to the desired mouth feel when consumed. Two types of set-syrup (i.e. seeds with and without) were developed by storing the syrup at -20, 4 and 15 °C. The melting temperatures (onset and peak), and enthalpy of set-syrup without seeds (SN) were 30.2 °C, 74.6 °C and 42.2 kJ/kg respectively. In the case of SN, enthalpy decreased with the decrease of crystallization temperature (P < 0.05), while there was insignificant change in the case of set-syrup with seeds (SW) (P > 0.05). Polarized Light Microscopy (PLM) images showed that finer crystals were formed in the cases of set-syrups (i.e. SN and SW) as the storage temperature was decreased. X-ray diffraction (XRD) analysis showed the formation of different polymorphic sugar crystals. Crystallization temperatures at 4 and -20 °C can be used to produce finer crystals with varied polymorphic characteristics.
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Affiliation(s)
- Nasser Abdullah Al-Habsi
- Department of Food Science and Nutrition, College of Agriculture and Marine Sciences, Sultan Qaboos University, P. O. Box 34, 123 Muscat, Oman
| | - Kutaila Abbas Al-Farsi
- Department of Food Science and Nutrition, College of Agriculture and Marine Sciences, Sultan Qaboos University, P. O. Box 34, 123 Muscat, Oman
| | - Myo Tay Zar Myint
- Department of Physics, College of Science, Sultan Qaboos University, P. O. Box 36, 123 Muscat, Oman
| | - Salim Al-Harthi
- Department of Physics, College of Science, Sultan Qaboos University, P. O. Box 36, 123 Muscat, Oman
| | - Mohammad Shafiur Rahman
- Department of Food Science and Nutrition, College of Agriculture and Marine Sciences, Sultan Qaboos University, P. O. Box 34, 123 Muscat, Oman
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5
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Boukid F, Klerks M, Pellegrini N, Fogliano V, Sanchez-Siles L, Roman S, Vittadini E. Current and emerging trends in cereal snack bars: implications for new product development. Int J Food Sci Nutr 2022; 73:610-629. [DOI: 10.1080/09637486.2022.2042211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Food Industry Area, Monells, Catalonia, Spain
| | - Michelle Klerks
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
- Department of Research and Nutrition Hero Group, Alcantarilla, Murcia, Spain
- Food Quality Design Group, Wageningen University, Wageningen, The Netherlands
| | - Nicoletta Pellegrini
- Food Quality Design Group, Wageningen University, Wageningen, The Netherlands
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Vincenzo Fogliano
- Food Quality Design Group, Wageningen University, Wageningen, The Netherlands
| | - Luisma Sanchez-Siles
- Institute for Research and Nutrition, Hero Group, Lenzburg, Switzerland
- Department of Research and Nutrition Hero Group, Alcantarilla, Murcia, Spain
| | - Sergio Roman
- Marketing Department, Facultad de Economía y Empresa, University of Murcia, Murcia, Spain
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, Camerino, Italy
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6
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The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials. Gels 2022; 8:gels8020110. [PMID: 35200491 PMCID: PMC8871514 DOI: 10.3390/gels8020110] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 01/19/2022] [Accepted: 02/08/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5–20% were prepared with or without the addition of maltodextrin. The gels were also soaked in the solution of AJC. The water content, water activity, densities, some mechanical and acoustic descriptors of gels, and the freeze-dried gels were analysed. The porosity and shrinkage of dried products were also investigated. The addition of AJC significantly changed mechanical and acoustic properties of gels. The hardness of gels decreased with a higher addition of concentrate. Dried samples with a lower concentration of sugars (the lower addition of AJC) were characterised by lower shrinkage and higher porosity, as well as crispness and glass transition temperature. The investigated mechanical and acoustic properties of dried gels showed the addition of apple concentrate at the level of 5% to agar solution was optimal.
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7
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Ma Z, Liu Y, Feng X, Ibrahim SA, Huang W. Effects of different carriers on physicochemical and antioxidant properties of freeze‐dried mulberry powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhili Ma
- School of Laboratory Medicine Hubei University of Chinese Medicine Wuhan China
| | - Yu Liu
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Xi Feng
- Department of Nutrition, Food Science and Packaging San Jose State University San Jose California USA
| | - Salam A. Ibrahim
- Department of Family and Consumer Sciences North Carolina A&T State University Greensboro North Carolina USA
| | - Wen Huang
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
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8
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Ganaie TA, Masoodi F, Rather SA, Gani A. Exploiting maltodextrin and whey protein isolate macromolecules as carriers for the development of freeze dried honey powder. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
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9
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Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112110286] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The aim of this study was to determine the effect of incorporation of apple puree and maltodextrin to agar sol on the sorption properties and structure of the dried gel. The effect of different drying methods on the sorption behaviour of aerated apple puree gels was also observed. The gels with the addition of 25% and 40% concentration of apple puree and with or without maltodextrin were prepared and dried. The foamed agar gel was subjected to freeze-drying, air-drying and vacuum-drying. The sorption properties of dried gels (adsorption isotherms, water uptake in time) were investigated. The relations between the glass transition temperature, water activity and water content were also obtained for some apple snacks. The increase in apple puree in freeze-dried gels increased the hygroscopicity and decreased the glass transition temperature (Tg). The water content at given activity and hygroscopicity were reduced by the addition of maltodextrin, which also caused the increase in Tg. The application of different drying methods enabled obtaining different structures of material. The open-pore, fragile materials were obtained by freeze-drying, the expanded matrix with big holes was characteristic for vacuum-dried gels, but the closed pores with thick walls were created during the air-drying.
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10
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Aouaini F. Water vapor molecule adsorption onto 'Ajwa' dates: Analytical investigation via infinite multilayer statistical physics model. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103248] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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11
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Azizi S, Rezazadeh-Bari M, Almasi H, Amiri S. Microencapsulation of Lactobacillus rhamnosus using sesame protein isolate: Effect of encapsulation method and transglutaminase. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101012] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Lajnef I, Khemiri S, Ben Yahmed N, Chouaibi M, Smaali I. Straightforward extraction of date palm syrup from Phoenix dactylifera L. byproducts: application as sucrose substitute in sponge cake formulation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00970-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Al‐Hilphy AR, Al‐Fekaiki DF, Al Hilfi MK, Lee P, Mousavi Khaneghah A, Gavahian M. Pilot‐scale hydraulic‐pressure extraction of Sukari date honey (
Phoenix dactylifera
L.) to enhance resource efficiency: Effects of processing parameters on bioactive compounds and physicochemical quality. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Dhia F. Al‐Fekaiki
- Department of Food Science, College of Agriculture University of Basrah Basra Iraq
| | - Mohammed K. Al Hilfi
- Department of Food Science, College of Agriculture University of Basrah Basra Iraq
| | - Pei‐Hsuan Lee
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas, São Paulo Brazil
| | - Mohsen Gavahian
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan
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14
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Velázquez-Gutiérrez S, Alpizar-Reyes E, Guadarrama-Lezama A, Báez-González J, Alvarez-Ramírez J, Pérez-Alonso C. Influence of the wall material on the moisture sorption properties and conditions of stability of sesame oil hydrogel beads by ionic gelation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Mutlu C, Koç A, Erbaş M. Some physical properties and adsorption isotherms of vacuum-dried honey powder with different carrier materials. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110166] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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16
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Jiang G, Ameer K, Eun JB. Encapsulation of hot air-dried asian pear powders using rice bran dietary fiber. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100742] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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17
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Lazou A, Nikolidaki E, Karathanos V, Zogzas N. Thermal properties of Corinthian currant pastes as affected by storage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14755] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Andriana Lazou
- Laboratory of Chemistry, Analysis & Design of Food Processes Department of Food Science and Technology School of Food Sciences University of West Attica Athens Greece
| | | | | | - Nikolaos Zogzas
- Laboratory of Chemistry, Analysis & Design of Food Processes Department of Food Science and Technology School of Food Sciences University of West Attica Athens Greece
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18
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Ferro DM, Müller CMO, Ferreira SRS. Photostability and characterization of spray-dried maltodextrin powders loaded with Sida rhombifolia extract. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101716] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Effect of Glass Transition Temperature Range on the Caking Behavior of Freeze-dried Carbohydrate Blend Powders. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09226-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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Hassan B, Mustapha AT, Al-Awaadh AM, Ahmed KAM. Physical and moisture sorption thermodynamic properties of Sukkari date ( Phoenix dactylifera L.) powder. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1738558] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Bakri Hassan
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abdullateef T. Mustapha
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Alhussein M. Al-Awaadh
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Khaled A. M. Ahmed
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
- Chair of Dates Technologies and Industry, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
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21
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Acacia Gum as a Natural Anti-Plasticizer for the Production of Date Syrup Powder: Sorption Isotherms, Physicochemical Properties, and Data Modeling. Foods 2020; 9:foods9010050. [PMID: 31948018 PMCID: PMC7023497 DOI: 10.3390/foods9010050] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/03/2019] [Accepted: 12/12/2019] [Indexed: 11/16/2022] Open
Abstract
The thermoplastic and hygroscopic behaviors of date syrup (DS) challenge the DS drying process. In this context, DS was mixed with 30%, 40%, 50%, and 60% acacia gum (AG) and subjected to a drum dryer. The chemical composition, bulk density (pb), caking degree (CD), glass transition temperature (Tg), and color values of DS powders were studied. The sorption isotherms were also obtained and compared to that of those predicted by mathematical models. According to the results, increasing the AG concentration enhanced the moisture content, pb, brightness, and Tg while it reduced the CD and equilibrium moisture sorption. All DS powders had type III isotherm behavior, i.e., similar to high-sugar foods. Guggenheim-Anderson-de Boer (GAB) and Peleg models were found to be suitable for fitting the experimental data and these models explained the monolayer moisture content decrease with increasing AG concentration. These results of the present study, for the first time, verified that the AG can be used as a natural anti-plasticizer agent for DS powder production.
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22
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Moghbeli S, Jafari SM, Maghsoudlou Y, Dehnad D. A Taguchi approach optimization of date powder production by spray drying with the aid of whey protein-pectin complexes. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2019.10.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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23
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Bhatta S, Ratti C, Stevanovic T. Impact of drying processes on properties of polyphenol‐enriched maple sugar powders. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13239] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sagar Bhatta
- Institute of Nutrition and Functional Foods (INAF)Laval University Quebec City Québec Canada
- Renewable Materials Research Center (CRMR)Laval University Quebec City Québec Canada
| | - Cristina Ratti
- Institute of Nutrition and Functional Foods (INAF)Laval University Quebec City Québec Canada
- Department of Soil Science and Agri‐Food EngineeringLaval University Quebec City Québec Canada
| | - Tatjana Stevanovic
- Institute of Nutrition and Functional Foods (INAF)Laval University Quebec City Québec Canada
- Renewable Materials Research Center (CRMR)Laval University Quebec City Québec Canada
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24
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Nascimento A, Cavalcanti‐Mata MERM, Martins Duarte ME, Pasquali M, Lisboa HM. Construction of a design space for goat milk powder production using moisture sorption isotherms. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13228] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Amanda Nascimento
- Food Engineering DepartmentFederal University of Campina Grande Campina Grande Paraiba Brazil
| | | | - Maria E. Martins Duarte
- Food Engineering DepartmentFederal University of Campina Grande Campina Grande Paraiba Brazil
| | - Matheus Pasquali
- Food Engineering DepartmentFederal University of Campina Grande Campina Grande Paraiba Brazil
| | - Hugo M. Lisboa
- Food Engineering DepartmentFederal University of Campina Grande Campina Grande Paraiba Brazil
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25
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Kaderides K, Goula AM. Encapsulation of pomegranate peel extract with a new carrier material from orange juice by-products. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.019] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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Alvino Granados AE, Fongin S, Hagura Y, Kawai K. Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09593-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Jiang GH, Ameer K, Eun JB. Effects of Carrier Agents and Relative Humidity on the Physicochemical and Microstructural Characteristics of Hot Air-Dried Asian Pear (Pyrus pyrifolia Nakai cv. Niitaka) Powder. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09575-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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28
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Fongin S, Alvino Granados AE, Harnkarnsujarit N, Hagura Y, Kawai K. Effects of maltodextrin and pulp on the water sorption, glass transition, and caking properties of freeze-dried mango powder. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.027] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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29
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Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Moghbeli S, Jafari SM, Maghsoudlou Y, Dehnad D. Influence of pectin-whey protein complexes and surfactant on the yield and microstructural properties of date powder produced by spray drying. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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García-Tejeda YV, Barrera-Figueroa V. Least squares fitting-polynomials for determining inflection points in adsorption isotherms of spray-dried açaí juice (Euterpe oleracea Mart.) and soy sauce powders. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2018.10.058] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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32
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33
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Seerangurayar T, Manickavasagan A, Al-Ismaili AM, Al-Mulla YA. Effect of carrier agents on flowability and microstructural properties of foam-mat freeze dried date powder. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.07.016] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Milczarek RR, Ferry JJ, Alleyne FS, Olsen CW, Olson DA, Winston R. Solar thermal drum drying performance of prune and tomato pomaces. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.08.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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35
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Fongin S, Kawai K, Harnkarnsujarit N, Hagura Y. Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.025] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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36
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Chen Q, Bi Y, Bi J, Zhou L, Wu X, Zhou M. Glass Transition and State Diagram for Jujube Powders With and Without Maltodextrin Addition. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1927-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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