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agitated thin film drying
Qiu, Jun, Acharya, Parag ORCID: 0000-0003-2521-9968, Jacobs, Doris M., Boom, Remko M. and Schutyser, Maarten A. I.
(2019)
A systematic analysis on tomato powder quality prepared by four conductive drying technologies.
Innovative Food Science and Emerging Technologies, 54.
pp. 103-112.
ISSN 1466-8564 (Print), 1878-5522 (Online)
(doi:https://doi.org/10.1016/j.ifset.2019.03.013)
cell disruption
Celente, Gleison, Sui, Yixing ORCID: 0000-0003-2646-5773 and Acharya, Parag
ORCID: 0000-0003-2521-9968
(2023)
Seaweed as an alternative protein source: prospective protein
extraction technologies.
Innovative Food Science and Emerging Technologies, 86:103374.
pp. 1-17.
ISSN 1466-8564 (Print), 1878-5522 (Online)
(doi:https://doi.org/10.1016/j.ifset.2023.103374)
colour
Qiu, Jun, Acharya, Parag ORCID: 0000-0003-2521-9968, Jacobs, Doris M., Boom, Remko M. and Schutyser, Maarten A. I.
(2019)
A systematic analysis on tomato powder quality prepared by four conductive drying technologies.
Innovative Food Science and Emerging Technologies, 54.
pp. 103-112.
ISSN 1466-8564 (Print), 1878-5522 (Online)
(doi:https://doi.org/10.1016/j.ifset.2019.03.013)
drum drying
Qiu, Jun, Acharya, Parag ORCID: 0000-0003-2521-9968, Jacobs, Doris M., Boom, Remko M. and Schutyser, Maarten A. I.
(2019)
A systematic analysis on tomato powder quality prepared by four conductive drying technologies.
Innovative Food Science and Emerging Technologies, 54.
pp. 103-112.
ISSN 1466-8564 (Print), 1878-5522 (Online)
(doi:https://doi.org/10.1016/j.ifset.2019.03.013)
flavour properties
Qiu, Jun, Acharya, Parag ORCID: 0000-0003-2521-9968, Jacobs, Doris M., Boom, Remko M. and Schutyser, Maarten A. I.
(2019)
A systematic analysis on tomato powder quality prepared by four conductive drying technologies.
Innovative Food Science and Emerging Technologies, 54.
pp. 103-112.
ISSN 1466-8564 (Print), 1878-5522 (Online)
(doi:https://doi.org/10.1016/j.ifset.2019.03.013)
lycopersicum esculentum
Qiu, Jun, Acharya, Parag ORCID: 0000-0003-2521-9968, Jacobs, Doris M., Boom, Remko M. and Schutyser, Maarten A. I.
(2019)
A systematic analysis on tomato powder quality prepared by four conductive drying technologies.
Innovative Food Science and Emerging Technologies, 54.
pp. 103-112.
ISSN 1466-8564 (Print), 1878-5522 (Online)
(doi:https://doi.org/10.1016/j.ifset.2019.03.013)
novel technologies
Celente, Gleison, Sui, Yixing ORCID: 0000-0003-2646-5773 and Acharya, Parag
ORCID: 0000-0003-2521-9968
(2023)
Seaweed as an alternative protein source: prospective protein
extraction technologies.
Innovative Food Science and Emerging Technologies, 86:103374.
pp. 1-17.
ISSN 1466-8564 (Print), 1878-5522 (Online)
(doi:https://doi.org/10.1016/j.ifset.2023.103374)
protein concentration techniques
Celente, Gleison, Sui, Yixing ORCID: 0000-0003-2646-5773 and Acharya, Parag
ORCID: 0000-0003-2521-9968
(2023)
Seaweed as an alternative protein source: prospective protein
extraction technologies.
Innovative Food Science and Emerging Technologies, 86:103374.
pp. 1-17.
ISSN 1466-8564 (Print), 1878-5522 (Online)
(doi:https://doi.org/10.1016/j.ifset.2023.103374)
protein extraction
Celente, Gleison, Sui, Yixing ORCID: 0000-0003-2646-5773 and Acharya, Parag
ORCID: 0000-0003-2521-9968
(2023)
Seaweed as an alternative protein source: prospective protein
extraction technologies.
Innovative Food Science and Emerging Technologies, 86:103374.
pp. 1-17.
ISSN 1466-8564 (Print), 1878-5522 (Online)
(doi:https://doi.org/10.1016/j.ifset.2023.103374)
protein quantification
Celente, Gleison, Sui, Yixing ORCID: 0000-0003-2646-5773 and Acharya, Parag
ORCID: 0000-0003-2521-9968
(2023)
Seaweed as an alternative protein source: prospective protein
extraction technologies.
Innovative Food Science and Emerging Technologies, 86:103374.
pp. 1-17.
ISSN 1466-8564 (Print), 1878-5522 (Online)
(doi:https://doi.org/10.1016/j.ifset.2023.103374)
refractance window drying
Qiu, Jun, Acharya, Parag ORCID: 0000-0003-2521-9968, Jacobs, Doris M., Boom, Remko M. and Schutyser, Maarten A. I.
(2019)
A systematic analysis on tomato powder quality prepared by four conductive drying technologies.
Innovative Food Science and Emerging Technologies, 54.
pp. 103-112.
ISSN 1466-8564 (Print), 1878-5522 (Online)
(doi:https://doi.org/10.1016/j.ifset.2019.03.013)
seaweed protein
Celente, Gleison, Sui, Yixing ORCID: 0000-0003-2646-5773 and Acharya, Parag
ORCID: 0000-0003-2521-9968
(2023)
Seaweed as an alternative protein source: prospective protein
extraction technologies.
Innovative Food Science and Emerging Technologies, 86:103374.
pp. 1-17.
ISSN 1466-8564 (Print), 1878-5522 (Online)
(doi:https://doi.org/10.1016/j.ifset.2023.103374)