دورية أكاديمية
Powdered Foods: Structure, Processing, and Challenges: A Review
| العنوان: | Powdered Foods: Structure, Processing, and Challenges: A Review |
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| المؤلفون: | Jonata M. Ueda, Patricia Morales, Virginia Fernández-Ruiz, Anabela Ferreira, Lillian Barros, Marcio Carocho, Sandrina A. Heleno |
| المصدر: | Applied Sciences, Vol 13, Iss 22, p 12496 (2023) |
| بيانات النشر: | MDPI AG, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Technology LCC:Engineering (General). Civil engineering (General) LCC:Biology (General) LCC:Physics LCC:Chemistry |
| مصطلحات موضوعية: | powdered product, drying process, rehydration properties, food microstructure, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999 |
| الوصف: | Powdered foods are easy to store and transport, with a longer shelf life that minimizes potential waste, contributing to sustainable development. Each food category has a unique composition, responsible for its chemical and physical attributes, which directly influences the stability of powdered products. The drying method used is essential to obtain the desired characteristics of the powdered food, and the choice of each technology can provide unique morphological properties regarding size, shape, and density, among other factors. Furthermore, rehydration properties must also be investigated, as they play a fundamental role in the reconstitution of powdered foods, influencing the dispersion and dissolution of the powder in liquids. Therefore, this review provides a comprehensive overview of the powdered food manufacturing process and its advantages. Special attention is given to the desirable properties of food powders, challenges related to stability, powdered food reconstitution properties, and case studies regarding many powdered foods. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2076-3417 |
| Relation: | https://www.mdpi.com/2076-3417/13/22/12496; https://doaj.org/toc/2076-3417 |
| DOI: | 10.3390/app132212496 |
| URL الوصول: | https://doaj.org/article/ec6bc5fb9379465baba05d4e0e0355aa |
| رقم الأكسشن: | edsdoj.6bc5fb9379465baba05d4e0e0355aa |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 20763417 |
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| DOI: | 10.3390/app132212496 |