Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder

Author:

Brishti Fatema Hossain,Chay Shyan Yea,Muhammad Kharidah,Ismail-Fitry Mohammad Rashedi,Zarei Mohammad,Karthikeyan Sivakumaran,Saari Nazamid

Funder

Styrelsen för Internationellt Utvecklingssamarbete

Universiti Putra Malaysia

Organization for Women in Science for the Developing World

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Development of stickiness of whey protein isolate and lactose droplets during convective drying;Adhikari;Chemical Engineering and Processing: Process Intensification,2007

2. The effects of various drying methods on the nutritional composition of Musa paradisiaca, Dioscorea rotundata and Colocasia esculenta;Agoreyo;Asian Journal of Biochemistry,2011

3. Effect of heat and tetracycline treatments on the food quality and acridity factors in cocoyam [Xanthosoma sagittifolium (L.) Schott];Akpan;Pakistan Journal of Nutrition,2004

4. AOAC (2005). Official methods of analysis of AOAC International. In W. H. G. W. Latimer (ED.), Food composition; additives; natural contaminants (18th ed., Vol. II). California, USA.

5. Effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of the house crickets (Acheta domesticus);Bawa;Journal of Food Processing and Preservation,2020

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