An overview of the recent trends on the waste valorization techniques for food wastes
A critical and up-to-date review has been conducted on the latest individual valorization
technologies aimed at the generation of value-added by-products from food wastes in the …
technologies aimed at the generation of value-added by-products from food wastes in the …
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
CM Galanakis - Trends in Food Science & Technology, 2012 - Elsevier
Food wastes are today considered as a cheap source of valuable components since the
existent technologies allow the recovery of target compounds and their recycling inside food …
existent technologies allow the recovery of target compounds and their recycling inside food …
Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao'var.) powder
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 …
Refractance Window®(RW) drying, freeze drying (FD), drum drying (DD), and spray drying …
Agri-food surplus, waste and loss as sustainable biobased ingredients: a review
Ensuring a sustainable supply of food for the world's fast growing population is a major
challenge in today's economy, as modern lifestyle and increasing consumer concern with …
challenge in today's economy, as modern lifestyle and increasing consumer concern with …
Foam mat drying of tomato juice
DM Kadam, S Balasubramanian - Journal of food processing …, 2011 - Wiley Online Library
Experiments were carried out to determine the effect of drying air temperature and foaming
agent (egg albumin) for production of tomato powder using foam‐mat drying. Samples were …
agent (egg albumin) for production of tomato powder using foam‐mat drying. Samples were …
Physicochemical and flow properties of fruit powder and their effect on the dissolution of fast dissolving fruit powder tablets
This research was conducted aiming to assess the flow and physicochemical properties of
fruit powder and their relationship with the dissolution of tablets containing effervescent …
fruit powder and their relationship with the dissolution of tablets containing effervescent …
Production of pineapple fruit (Ananas comosus) powder using foam mat drying: Effect of whipping time and egg albumen concentration
NA Shaari, R Sulaiman, RA Rahman… - Journal of Food …, 2018 - Wiley Online Library
Foam mat drying is an economical process compared to drum drying, spray drying, and
freeze drying for the production of fruit powders. The aim of this study was to determine the …
freeze drying for the production of fruit powders. The aim of this study was to determine the …
Foaming characteristics of beverages and its relevance to food processing
Aeration in beverages, which is manifested as foam or bubbles, increases the sensory
preference among consumers. They are either entrapped within the beverage or float at the …
preference among consumers. They are either entrapped within the beverage or float at the …
Cheese powder production and characterization: A foam-mat drying approach
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 …
conditions namely amount of white cheese (40, 50 and 60% w/w), whey protein concentrate …
Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review
A Sultana, S Aghajanzadeh, B Thibault… - … Reviews in Food …, 2024 - Wiley Online Library
The contribution of dehydration to the growing market of food powders from slurry/liquid
matrices is inevitable. To overcome the challenges posed by conventional drying …
matrices is inevitable. To overcome the challenges posed by conventional drying …