Intrinsic stability and rheological properties of apple juice foams for foam mat drying were studied. Foams were prepared from clarified apple juice by adding various concentrations of 2 foaming agents of different nature: ...

Investigations were carried out to study the influence of the formulation on the drying characteristics and the final quality of foam-mat-dried uvaia pulp powder, such as total phenolic content, carotenoids and antioxidant ...

Jambolan [Syzygium cumini (L.)] berries are a popular fruit in Brazil, renowned for their high phenolic compound (PC) content. These PCs have antioxidant, antibacterial, and other characteristics that may be beneficial to ...

The carrot (Daucus carota L.) is a tuberous root belonging to the family Apliaceae. This vegetable has an important nutritional value, since it has in its composition, several components responsible for maintaining the ...

This study investigated the foam mat drying process parameters (temperature and concentration of foaming agents, albumin, and an emulsifier blend) and evaluated their effects on drying kinetics, color, carotenoid retention, ...

Foam mat drying tests of soursop pulp were conducted with addition of 1% neutral alloy and 1% emustab. Were studied the effects of temperature (50 ° C, 60 ° C and 70 ° C) and layer thickness (0.30 cm, 0.45 cm and 0.60 cm) ...

This study aimed to investigate the foam mat drying process of pineapple and mango pulp, as well as to evaluate the final product quality. Initially, the selection of fruit and additives was conducted based on density and ...