Effects of foaming agents and foam density on drying characteristics and textural property of banana foams

LWT

Volumn 47, Issue 2, 2012, Pages 348-357

  Thuwapanichayanan, Ratiya ^a   Prachayawarakorn, Somkiat ^b   Soponronnarit, Somchart ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Crispness; Drying; Foaming agent; Shrinkage; Volatiles

Indexed keywords

BLOWING AGENTS; DIFFUSION; FOAMS; FRUITS; MORPHOLOGY; PROTEINS; SHRINKAGE; TEXTURES;

CRISPNESS; DRYING CHARACTERISTICS; EFFECTIVE DIFFUSIVITIES; MOISTURE DIFFUSIVITY; SOY PROTEIN ISOLATES; VOLATILE SUBSTANCES; VOLATILES; WHEY PROTEIN CONCENTRATE;

DRYING;

GLYCINE MAX;

EID: 84858707103     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.01.030     Document Type: Article

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