In recent years, science about nutrition and food technology has grown enormously. These
advances have provided information about the human body's need for certain nutrients and …

Interactions among multi-component food matrices play a key role in modulating the foam
properties. In this study, foams containing mixtures of sodium alginate (ALG; 0.5, 1.0, and …

This study mainly aimed to analyse the energy requirement, consumption and efficiency
during foam-mat drying of mango in a convective hot-air drier. Modelling thin-layer drying …

Foam‐mat drying is an alternative dehydration technique to tray, drum, freeze, and spray
drying. Foam‐mat drying can be used to obtain high‐quality powders from fruit juices and …

The effect of gum arabic (GA) concentrations (0, 5, 10, and 15%) on the foam properties,
drying kinetic, and effective moisture diffusivity of foam mat drying of cantaloupe (Cucumis …

Date powder was produced without (control) and with carrier agents at three ripening stages
of dates (khalal, rutab and tamr) by foam-mat freeze drying method. Maltodextrin (MD) DE 10 …

This study was carried out to investigate the impact of different drying air temperatures (45,
60, 75, and 90° C) on the physico-chemical and microstructural properties of foam-mat-dried …

Herein, white cheese powder was produced using a foam mat drying method. Foaming
conditions namely amount of white cheese (40, 50 and 60% w/w), whey protein concentrate …

Foam-mat drying has been recently welcomed as an effective technique since it lacks
deficiencies that plague conventional methods including poor water absorption and long …

Foaming agents influence the feasibility of microwave-assisted foam-mat drying (MFD) for
the production of blueberry pulp powder (BPP). In this study, the effects of the foaming …