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Drying Technology
An International Journal
Volume 27, 2009 - Issue 7-8: Damage of Materials by Drying: Modeling, Numerical Simulations, Experimental Studies
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Original Articles

Optimal Conditions for Popping Amaranth Seeds

T. Inoue Department of Mechanical and Physical Engineering, Osaka City University, Osaka, Japan
,
H. Iyota Department of Mechanical and Physical Engineering, Osaka City University, Osaka, JapanCorrespondence[email protected]
,
T. Uemura Department of Mechanical and Physical Engineering, Osaka City University, Osaka, Japan
,
J. Yamagata Department of Mechanical and Physical Engineering, Osaka City University, Osaka, Japan
,
Y. Konishi Department of Food Science and Nutrition, Osaka City University, Osaka, Japan
&
Y. Tatemoto Department of Materials Science and Chemical Engineering, Shizuoka University, Hamamatsu, Japan
Pages 918-926 | Published online: 14 Aug 2009

Citations (12)

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Read on this site (2)

Santiago García-Pinilla, Gustavo F. Gutiérrez-López, Humberto Hernández-Sánchez, Gabriela Cáez-Ramírez, Evangelina García-Armenta & Liliana Alamilla-Beltrán. (2020) Quality parameters and morphometric characterization of hot-air popcorn as related to moisture content. Drying Technology 39:1, pages 77-89.
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Chonlada Raikham, Somkiat Prachayawarakorn, Adisak Nathakaranakule & Somchart Soponronnarit. (2013) Optimum Conditions of Fluidized Bed Puffing for Producing Crispy Banana. Drying Technology 31:6, pages 726-739.
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Articles from other publishers (10)

Sabah Mounir, Atef Ghandour, Eman Farid & Adel Shatta. 2023. Cereal-Based Food Products. Cereal-Based Food Products 169 195 .
Ajay Kumar Swarnakar, Minati Mohapatra & Susanta Kumar Das. (2022) A review on processes, mechanisms, and quality influencing parameters for puffing and popping of grains. Journal of Food Processing and Preservation 46:10.
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Yuhan Zhang, Ming Gao, Feng Gao, Hao Yang, Yicheng Liu & Xianzhe Zheng. (2022) Puffing characteristics of berry slice under continuous microwave puffing conditions. Journal of Food Processing and Preservation 46:10.
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Marija Bodroža-SolarovI.I., Olivera ŠimurinaD.D., Jovana KojićS.S., Jelena KruljA.A., Jelena FilipovićS.S., Biljana CvetkovićR.R. & Nebojša IlićM.M.. (2022) Utilization of Amaranthus spp. grains in food. Food and Feed Research 49:2, pages 37-52.
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Marija Bodroža-SolarovI.I., Olivera ŠimurinaD.D., Jovana KojićS.S., Jelena KruljA.A., Jelena FilipovićS.S., Biljana CvetkovićR.R. & Nebojša IlićM.M.. (2022) Utilization of Amaranthus spp. grains in food. Food and Feed Research:00, pages 14-14.
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Yuhan Zhang, Ming Gao, Ruili Gao, Liangliang Xue, Feng Gao, Liuyang Shen & Xianzhe Zheng. (2021) Effects of process parameters on texture quality of blue honeysuckle berry snack under continuous microwave puffing conditions. Journal of Food Processing and Preservation 45:12.
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Hrishikesh A. Tavanandi, Amit K. Das, K. Venkateshmurthy & K. S. M. S. Raghavarao. (2020) Design and development of a machine for continuous popping and puffing of grains. Journal of Food Science and Technology 58:5, pages 1703-1714.
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Myriam M.L. Grundy, Dorah K. Momanyi, Claire Holland, Fanuel Kawaka, Serene Tan, Malinda Salim, Ben J. Boyd, Balazs Bajka, Ana-Isabel Mulet-Cabero, Jacob Bishop & Willis O. Owino. (2020) Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth. Journal of Functional Foods 72, pages 104065.
Crossref
Taro Murakami, Aiko Yutani, Tetsuo Yamano, Hiroyuki Iyota & Yotaro Konishi. (2013) Effects of Popping on Nutrient Contents of Amaranth Seed. Plant Foods for Human Nutrition 69:1, pages 25-29.
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Jian Xin Chen & Yan Xu. (2012) Brewing of Chinese rice wine from rice roasted using superheated steam. Journal of the Institute of Brewing 118:1, pages 97-106.
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