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International Journal of Food Properties Volume 10, 2007 - Issue 4
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Original Articles

Effects of Drying Temperature and Particle Size on Hydration Properties of Dietary Fiber Powder from Lime and Cabbage By-Products

Saranya Jongaroontaprangsee Department of Food Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
,
Watcharee Tritrong Department of Food Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
,
Wongsapat Chokanaporn Department of Food Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
,
Pawadee Methacanon National Metal and Materials Technology Center, Klong Luang, Pathumthani, Thailand
,
Sakamon Devahastin Department of Food Engineering, King Mongkut's University of Technology Thonburi, Bangkok, Thailand
&
Naphaporn Chiewchan Department of Food Engineering, King Mongkut's University of Technology Thonburi, Bangkok, ThailandCorrespondence[email protected]
Pages 887-897 | Received 28 Aug 2006, Accepted 21 Dec 2006, Published online: 30 Oct 2007

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Ahasanul Karim, Zarifeh Raji, Youssef Habibi & Seddik Khalloufi. (2023) A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry. Critical Reviews in Food Science and Nutrition 0:0, pages 1-35.
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Saranya Jongaroontaprangsee, Naphaporn Chiewchan & Sakamon Devahastin. (2014) Composition Profiles and Functional Properties of Dietary Fiber Powder from Lime Residues: Effects of Pretreatment and Drying Methods. Drying Technology 32:4, pages 484-493.
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Yardfon Tanongkankit, Naphaporn Chiewchan & Sakamon Devahastin. (2010) Effect of Processing on Antioxidants and Their Activity in Dietary Fiber Powder from Cabbage Outer Leaves. Drying Technology 28:9, pages 1063-1071.
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Prachi Gupta & K. S. Premavalli. (2010) Effect of particle size reduction on physicochemical properties of ashgourd (Benincasa hispida) and radish (Raphanus sativus) fibres. International Journal of Food Sciences and Nutrition 61:1, pages 18-28.
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P. Wuttipalakorn, W. Srichumpuang & N. Chiewchan. (2009) Effects of Pretreatment and Drying on Composition and Bitterness of High-Dietary-Fiber Powder from Lime Residues. Drying Technology 27:1, pages 133-142.
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