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For: Izadi Z, Mohebbi M, Shahidi F, Varidi M, Salahi MR. Cheese powder production and characterization: A foam-mat drying approach. Food and Bioproducts Processing 2020. [DOI: 10.1016/j.fbp.2020.06.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Number Cited by Other Article(s)
1
Hossain MA, Ahmed T, Ferdaus J, Zzaman W. Optimization of the foam-mat drying process to develop high-quality tomato powder: A response surface methodology approach. Heliyon 2024;10:e39811. [PMID: 39559223 PMCID: PMC11570490 DOI: 10.1016/j.heliyon.2024.e39811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 10/21/2024] [Accepted: 10/23/2024] [Indexed: 11/20/2024]  Open
2
Deshwal GK, Akshit F, Altay I, Huppertz T. A Review on the Production and Characteristics of Cheese Powders. Foods 2024;13:2204. [PMID: 39063288 PMCID: PMC11275502 DOI: 10.3390/foods13142204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2024] [Revised: 07/05/2024] [Accepted: 07/08/2024] [Indexed: 07/28/2024]  Open
3
Cardoso CEDF, Lobo FATF, Teodoro AJ. Influence of foam mat drying on the nutritional and technological potential of fruits - a review. Crit Rev Food Sci Nutr 2022;64:5896-5910. [PMID: 36547516 DOI: 10.1080/10408398.2022.2159922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
4
Kliks J, Białobrzycka Z, Krzyszkowska M, Korycka-Korwek J, Ciepliński M, Kasprzak M. The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures. Molecules 2022;27:8745. [PMID: 36557877 PMCID: PMC9783123 DOI: 10.3390/molecules27248745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/05/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]  Open
5
Nejatdarabi S, Parastouei K, Fathi M. Development of ajwain (Trachyspermum ammi) seed essence powder using foam-mat drying technique: a comparison on the effect of guar gum, basil seed gum, and the combination of them. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01597-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
6
Response Surface Optimization of Solar Drying Conditions and the Effect on the Quality Attributes and Drying Characteristics of Qula Casein. Foods 2022;11:foods11162406. [PMID: 36010406 PMCID: PMC9407629 DOI: 10.3390/foods11162406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/28/2022] [Accepted: 08/05/2022] [Indexed: 11/29/2022]  Open
7
Borges HMA, Borél LDMS, Lima‐Corrêa RAB. Effects of temperature and foam layer thickness on collard greens powder production by foam mat drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
8
Kumar G, Kumar N, Prabhakar PK, Kishore A. Foam mat drying: Recent advances on foam dynamics, mechanistic modeling and hybrid drying approach. Crit Rev Food Sci Nutr 2022;63:8275-8291. [PMID: 35380483 DOI: 10.1080/10408398.2022.2053061] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
9
Motamedzadegan A, Rahmani S, kasaai MR, Raftani Amiri Z. Physicochemical and sensory characteristics of foam mat dried ricotta cheese as a function of raw material composition and drying temperature. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
10
Nunes G, Nascimento BS, Lima‐Corrêa RAB. Development of carrot top powders using foam mat drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16487] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
11
Bagheri H, Motamedzadegan A, Mirarab Razi S, Najafian L, Rashidinejad A. The assessment of various properties of a novel celery pulp powder manufactured using foam mat drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
12
de Cól CD, Tischer B, Hickmann Flôres S, Rech R. Foam-mat drying of bacaba (Oenocarpus bacaba): Process characterization, physicochemical properties, and antioxidant activity. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2020.12.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
13
Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110444] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
14
Aslan M, Ertaş N. Foam drying of aquafaba: Optimization with mixture design. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15185] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
15
Long Y, Zhang M, Devahastin S, Cao P. Progresses in processing technologies for special foods with ultra-long shelf life. Crit Rev Food Sci Nutr 2020;62:2355-2374. [PMID: 33938776 DOI: 10.1080/10408398.2020.1853034] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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