Food structure: Its formation and relationships with other properties

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 6, 2017, Pages 1190-1205

  Joardder, Mohammad U H ^a,b   Kumar, Chandan ^a   Karim, M A ^a  

^a QUEENSLAND UNIVERSITY OF TECHNOLOGY   (Australia)

^b RAJSHAHI UNIVERSITY OF ENGINEERING AND TECHNOLOGY   (Bangladesh)

Author keywords

drying; drying parameters; food quality; heat and mass transfer; Microstructure

Indexed keywords

AMORPHOUS MATERIALS; DEHYDRATION; DRYING; ENERGY EFFICIENCY; HEAT TRANSFER; MASS TRANSFER; MICROSTRUCTURE; PRODUCT DESIGN;

DEHYDRATION PROCESS; DRYING PARAMETERS; FOOD MICROSTRUCTURES; FOOD QUALITY; FRUITS AND VEGETABLES; FUNCTIONAL PROPERTIES; HEAT AND MASS TRANSFER; PROCESS PARAMETERS;

THERMAL PROCESSING (FOODS);

ANALYSIS; CHEMISTRY; DESICCATION; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FREEZE DRYING; FRUIT; HEAT; MICROWAVE RADIATION; PRESERVED FOOD; TASTE; VEGETABLE;

DESICCATION; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FOOD, PRESERVED; FREEZE DRYING; FRUIT; HOT TEMPERATURE; MICROWAVES; TASTE; VEGETABLES;

EID: 85012231724     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2014.971354     Document Type: Article

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