and hydrolysis time on the degree of hydrolysis, solubility, and foaming properties. The analysis of variance in RSM showed that the linear effects of enzyme level and hydrolysis time and quadratic effects of hydrolysis temperature were important factors...

, sausage powder, sauces, snacks, extruded baby foods and cereal products. For this purpose, foam mat drying has been introduced.



The foaming properties of white button mushroom puree after the addition of the xanthan gum and the endemic seed...

Cantaloupes (Cucumis melo) have many potential health benefits due to their high amount of carotenoids and vitamin C. The objective of this study was to develop cantaloupe fruit juice powder with foam mat drying technology. ...

میوه ویتانیا کوآگولانس یک منبع پروتئاز گیاهی جدید برای استفاده در صنایع غذایی به‌عنوان جایگزین آنزیم‌های تجاری است. بنابراین مطالعه کاربردهای متفاوت این پروتئاز گیاهی در دسترس ضروری است. هدف این مطالعه تولید هیدرولیزات ...