Application of foam-mat drying with egg white for carrageenan: drying rate and product quality aspects

Journal of Food Science and Technology

Volumn 52, Issue 2, 2015, Pages 1170-1175

  Djaeni, M ^a   Prasetyaningrum, A ^a   Sasongko, S B ^a   Widayat, W ^a   Hii, C L ^b  

^a DIPONEGORO UNIVERSITY   (Indonesia)

^b UNIVERSITY OF NOTTINGHAM MALAYSIA CAMPUS   (Malaysia)

Author keywords

Carrageenan; Drying rate; Egg white; Foam mat; Quality

Indexed keywords

CELLULOSE; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; IMAGE QUALITY; TEXTURES;

CARRAGEENANS; CRYSTALLINE STRUCTURE; DRYING RATES; EGG WHITE; FOAM MATS; POROUS STRUCTURES; QUALITY DEGRADATION; TEM (TRANSMISSION ELECTRON MICROSCOPY);

DRYING;

EID: 84922836268     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1081-0     Document Type: Article

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