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3.061  Articles
1 of 307 pages  |  10  records  |  more records»
Powder is a processed food product in the form of a fine powder, easily soluble in water, has a long shelf life and is practical. The problem that often arises in tamarind is that it has to separate the seeds and meat so that it is processed into powder. ... see more

Chemical content of Dutch eggplant shell waste and seeds Each 500 mL extract contains sugar (0.46), crude fiber (1.98), vitamin C (0.0716), anthocyanin (122.57) and pH (5.9) . Where with some of the ingredients contained in the skin and seeds of Dutch egg... see more

In this study, dragon fruit was dried by a microwave-assisted foam drying method and the effect of different microwave powers (350, 460 and 700W) on the drying kinetics and powder product properties were investigated. The properties (foam stability, expan... see more

Drying shrinkage is the major drawback of lightweight foamed concrete (LFC) as reported by many researchers. It is happened due to the loss of water in the capillary of concrete mixture. This problem caused the changes of dimension or volume of the concre... see more

The foam mat drying is one of drying methods applied to produce powdered food in the food industry. Foam mat drying, which is better than other methods of drying in terms of drying time and cost, is used to convert powder form of various foods such as fru... see more

Swimming crab shells have been confirmed as umami source food waste. Information regarding the use of swimming crab shells in making seasoning in very limited. Processing the swimming crab shells into flour will cause the shell protein to hydrolyze, so th... see more

The study was focused on investigating the drying kinetics, drying modeling and quality parameters of induction heating assisted foam mat dried papaya pulp powder. Variable parameters in induction drying were induction voltage (150, 175 and 200 V) at 100º... see more

The experiments were conducted to study the effect of microwave power on drying characteristics vis-à-vis on quality attributes of foamed tomato pulp-egg albumin mixture in a microwave assisted foam-mat drying system.  Samples were prepared using tom... see more

In this study, the drying process of fig foam was carried out with hot air (60, 70, 80°C) and microwave (100, 300, 600 W) and the effect of drying process parameters and foam thickness on drying kinetics was investigated. The drying process was carried ou... see more

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