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Evaluation of textural properties for whey enriched direct extruded and puffed corn based products.
Textural properties of direct expanded extrudates with addition and without addition of whey protein concentrate as: extrudate diameter (de), expansion ratio (Er), bulk density (BD), extrUDate weight equivalent (EWE), hardness and breaking strenght index (BSI) in bending mode, and penetration mode as well were compared with versatile process parameters (feed moisture content and wheyprotein concentrate intake).
Ultrasound-Assisted Infrared Drying of Pear Slices: Textural Issues
The aim of this research was to investigate the impact of high-intensity ultrasound as pretreatment on the duration of drying and texture characteristics of infrared-dried pear slices using different
Textural properties of infra red dried apple slices as affected by high power ultrasound pre-treatment
Investigating the impact of high power ultrasound pre-treatment on drying rate and textural properties of the infra red dried apple slices showed that hardness of samples gradually increases with increase of ultrasound intensity, and hardness of untreated apple slices was significantly lower.
Reducing Fat Globules Particle-Size in Goat Milk: Ultrasound and High Hydrostatic Pressures Approach
Innovative and eco-friendly food technologies in practical usage today like Ultrasound (US) and High Hydrostatic Pressures (HHP) are feasible to adequately maintain various food properties while
Porosity of Deep Fat Fried Breaded Chicken Meat
Effects of the addition of rice starch and dietary fibres (pectin and Fibrex) on the porosity of basic frying mixture formulations (corn flour, salt, spices) and oil uptake of coated chicken meat