Optimization of Process Conditions for the Development of Tomato Foam by Box-Behnken Design

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
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"Optimization of Process Conditions for the Development of Tomato Foam by Box-Behnken Design"
written by S. Balasubramanian, G. Paridhi, J. D. Bosco, D. M. Kadam,
published by Food and Nutrition Sciences, Vol.3 No.7, 2012

has been cited by the following article(s):

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[1]	Optimization of foaming process by Box-Behnken design and drying kinetics for the production of tomato powder INTERNATIONAL CONFERENCE ON ORGANIC AND APPLIED CHEMISTRY (ICOAC) 2022, 2024 DOI:10.1063/5.0184089

[2]	Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato Czech Journal of Food Sciences, 2022 DOI:10.17221/221/2021-CJFS

[3]	Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato Czech Journal of Food Sciences, 2022 DOI:10.17221/221/2021-CJFS

[4]	Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato Czech Journal of Food Sciences, 2022 DOI:10.17221/221/2021-CJFS

[5]	Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristropheroxburghiana) Leaves Extracts Horticulturae, 2022 DOI:10.3390/horticulturae8060546

[6]	Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato Czech Journal of Food Sciences, 2022 DOI:10.17221/221/2021-CJFS

[7]	Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomato Czech Journal of Food Sciences, 2022 DOI:10.17221/221/2021-CJFS

[8]	Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine International Journal of Food Engineering, 2021 DOI:10.1515/ijfe-2021-0134

[9]	Optimization of foaming process: drying behaviour, physicochemical, and powder properties of hot air-assisted foam-mat dried nectarine International Journal of Food Engineering, 2021 DOI:10.1515/ijfe-2021-0134

[10]	Influence of foam thickness on production of lime juice powder during foam-mat drying: Experimental and numerical investigation Powder Technology, 2018 DOI:10.1016/j.powtec.2018.01.034

[11]	Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein Journal of Food Process Engineering, 2016 DOI:10.1111/jfpe.12261

[12]	Quality Characteristics and Volatile Compounds of Foam Mat Dried Corn Flour Journal of Food Quality, 2016 DOI:10.1111/jfq.12219

[13]	Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein Journal of Food Process Engineering, 2016 DOI:10.1111/jfpe.12261

[14]	Quality Characteristics and Volatile Compounds of Foam Mat Dried Corn Flour Journal of Food Quality, 2016 DOI:10.1111/jfq.12219

[15]	Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams International Journal of Food Science & Technology, 2013 DOI:10.1111/ijfs.12139

[16]	Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams International Journal of Food Science & Technology, 2013 DOI:10.1111/ijfs.12139

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