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Veröffentlicht/Copyright:
22. Oktober 2021
Published Online: 2021-10-22
©2021 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Articles
- Drying characteristics and product quality of whole blueberry pulp in vacuum drying process
- Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food
- Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment
- Effect of heating under pressure treatment on the antioxidant of quinoa
- Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process
- Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine
- Optimization of slicing sugar beet for improving the purity of diffusion juice using response surface methodology and genetic algorithm
Artikel in diesem Heft
- Frontmatter
- Articles
- Drying characteristics and product quality of whole blueberry pulp in vacuum drying process
- Numerical simulation and microtomography study for drying a deformable isodiametric-cellular food
- Analysis of flavor compounds in marinated chicken wings after irradiation and natural antioxidant (phytic acid and tea polyphenols) treatment
- Effect of heating under pressure treatment on the antioxidant of quinoa
- Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process
- Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine
- Optimization of slicing sugar beet for improving the purity of diffusion juice using response surface methodology and genetic algorithm
