Influence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques

Trends in Food Science and Technology

Volumn 57, Issue , 2016, Pages 116-131

  Dehnad, Danial ^a   Jafari, Seid Mahdi ^a   Afrasiabi, Maryam ^a  

^a University of Agricultural Science and Natural Resources   (Iran)

Author keywords

Carbohydrate; Drying; Flour; Functional properties; Protein

Indexed keywords

ANTHOCYANINS; BIOMOLECULES; BIOPOLYMERS; CARBOHYDRATES; DEHYDRATION; DRUG PRODUCTS; EMULSIFICATION; FLUIDIZED BEDS; FOOD PRESERVATIVES; FOOD PROCESSING; FOOD PRODUCTS; FUNCTIONAL FOOD; IMPREGNATION; INFRARED DRYING; LOW TEMPERATURE DRYING; OVENS; POWDERS; PROTEINS; SPRAY DRYING; THERMAL PROCESSING (FOODS); ULTRASONIC APPLICATIONS;

ANTIOXIDANT PROPERTIES; CARBOHYDRATE SOURCES; FLOUR; FOOD PROCESSING INDUSTRY; FUNCTIONAL INGREDIENT; FUNCTIONAL PROPERTIES; MICROSTRUCTURAL CHANGES; NUTRITIONAL QUALITIES;

DRYING;

EID: 84991777421     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.09.002     Document Type: Review

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