Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder

This publication has 33 references indexed in Scilit:

• Evaluation of physicochemical properties of foam mat dried sour cherry powder
  LWT, 2016
• Effects of foam mat drying on physicochemical and microstructural properties of yacon juice powder
  LWT, 2016
• Optimization of Foaming Parameters and Investigating the Effects of Drying Temperature on the Foam-Mat Drying of Shrimp (Penaeus indicus)
  Drying Technology, 2014
• Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (Physalis peruviana L.)
  International Journal of Food Science and Technology, 2013
• Moisture sorption characteristics and glass transition temperature of apple puree powder
  International Journal of Food Science and Technology, 2010
• Foam-Mat Drying of Plantain and Cooking Banana (Musa spp.)
  Food and Bioprocess Technology, 2010
• Effects of maturity and drying method on the physico‐chemical and reconstitution properties of plantain flour
  International Journal of Food Science and Technology, 2009
• Características tecnológicas de farinhas de arroz pré-gelatinizadas obtidas por extrusão termoplástica
  Ciência E Agrotecnologia, 2008
• Foam-mat drying of cowpea ( Vigna unguiculata ) using glyceryl monostearate and egg albumin as foaming agents
  European Food Research and Technology, 2003
• Changes of Carotenoids, Color, and Vitamin A Contents during Processing of Carrot Juice
  Journal of Agricultural and Food Chemistry, 1995