Noodle products are widely consumed worldwide. The acceptance and preference of these
functional products by consumers can be promoted through the exploration of new …

The development of green material in the last decade has been increased, which tends to
reduce the impact of humans on the environment. Starch as an agro-sourced polymer has …

Starch is, after cellulose, the most abundant organic compound in nature. Modification of
starch is carried out to enhance the positive attributes and to eliminate the shortcomings of …

Mango powders were obtained at water content below 0.05 kg water/kg dry solids using
Refractance Window®(RW) drying, freeze drying (FD), drum drying (DD), and spray drying …

Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly
energy-intensive operation and is encountered in nearly all industrial sectors. With rising …

When starch is heated in water, it absorbs water and swells. is is the process of
gelatinization, a process that causes a tremendouschange in the rheological properties of …

Extrusion is the operation of forming and shaping a molten or dough-like material by forcing
it through a restriction, or die. It is applied and used in many batch and continuous …

Viscosity-modified diet through thickeners is used as a strategy to circumvent swallowing
problems by oropharyngeal dysphagia patients. Most commercial products present xanthan …

Wheat starch is the most common type of starch in Iran as well as many other parts of the
world with enormous applications in food and non-food products. To improve its …

Spray drying feasibility of sweetpotato puree is enhanced using alpha-amylase treatment to
reduce puree viscosity and maltodextrin (MD) addition to facilitate drying. To better …