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Drying Technology
An International Journal
Volume 38, 2020 - Issue 3
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Original Articles

Stability of mango flakes obtained by drum drying with different additives

Maira Akemi Casagrande YamatoFruit and Vegetable Technology Center (FRUTHOTEC), Institute of Food Technology (ITAL), Campinas, SP, Brazil; View further author information
,
Vanessa Martins da SilvaDepartment of Food Engineering (DEA) Faculty of Food Engineering (FEA), State University of Campinas (UNICAMP), Campinas, SP, BrazilView further author information
,
Elaine de Cássia Guerreiro SouzaFruit and Vegetable Technology Center (FRUTHOTEC), Institute of Food Technology (ITAL), Campinas, SP, Brazil; View further author information
,
Cristhiane Caroline FerrariFruit and Vegetable Technology Center (FRUTHOTEC), Institute of Food Technology (ITAL), Campinas, SP, Brazil; Correspondence[email protected]
View further author information
&
Silvia Pimentel Marconi GermerFruit and Vegetable Technology Center (FRUTHOTEC), Institute of Food Technology (ITAL), Campinas, SP, Brazil; View further author information
Pages 361-375 | Received 05 Aug 2018, Accepted 13 Jan 2019, Published online: 15 Feb 2019

Citations (10)

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Read on this site (4)

Paula Ramos Antoniolli, Cristhiane Caroline Ferrari, Daniele Fidelis Borges & Sílvia Pimentel Marconi Germer. (2023) Sorption isotherms, glass transition and storage stability of drum-dried mango peels obtained with and without process additives. Drying Technology 41:3, pages 378-389.
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Sergio Jaubert-Garibay, Josué David Hernández-Varela, José Jorge Chanona-Pérez, Stefany Cárdenas-Pérez, Enrique J. Herrera-López & Gustavo F. Gutiérrez-López. (2023) Assessing the product quality of mango slices treated with osmotic and microwave drying by means of image, microstructural, and multivariate analyses. Drying Technology 41:3, pages 363-377.
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Choon Hui Tan, Ching Lik Hii, Chaleeda Borompichaichartkul, Puttapong Phumsombat, Ianne Kong & Liew Phing Pui. (2022) Valorization of fruits, vegetables, and their by-products: Drying and bio-drying. Drying Technology 40:8, pages 1514-1538.
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Chunning Luan, Min Zhang, Arun S. Mujumdar & Yaping Liu. (2021) Influence of pulse-spouted infrared freeze drying on nutrition, flavor, and application of horseradish. Drying Technology 39:9, pages 1165-1175.
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Articles from other publishers (6)

Narjes Malekjani, Fatemeh Poureshmanan Talemy, Roshanak Zolqadri & Seid Mahdi Jafari. 2023. Drying Technology in Food Processing. Drying Technology in Food Processing 47 66 .
Suvendu Bhattacharya. 2023. Snack Foods. Snack Foods 95 116 .
Caetano A. L. Troiani, Maria T. B. Pacheco, Cristhiane C. Ferrari & Silvia P. M. Germer. (2022) Drum-drying of mango peel and characterization of different varieties. Revista Brasileira de Engenharia Agrícola e Ambiental 26:7, pages 547-554.
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Cristhiane Caroline Ferrari, Marcelo Antonio Morgano & Silvia Pimentel Marconi Germer. (2021) Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage. SN Applied Sciences 3:2.
Crossref
Larissa Peixoto Nunes, Vanessa Martins da Silva, Elaine de Cássia Guerreiro Souza, Cristhiane Caroline Ferrari & Silvia Pimentel Marconi Germer. (2021) Stability of jabuticaba flakes obtained by drum drying with cassava starch as additive. Brazilian Journal of Food Technology 24.
Crossref
Constanza Córdova, Juan P. Vivanco, Julián Quintero & Andrea Mahn. (2020) Effect of Drum-Drying Conditions on the Content of Bioactive Compounds of Broccoli Pulp. Foods 9:9, pages 1224.
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