Application of foam-mat drying to produce field crab powder: Foaming process optimization, drying kinetics, and final product characterization
This study used foam-mat drying to make powder from field crab meat for the first time. In which, the effect of foaming conditions [egg albumin (EA, 7.96–16.44 %) and xanthan gum (XG, 0.04–0.44 %)] and drying temperature (65–80 °C) on powder quality were examined. With appropriate EA and XG levels o...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2025-08-01
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| Seri Bilgileri: | Journal of Agriculture and Food Research |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2666154325004181 |
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