Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches

Thuy, Nguyen Minh; Tien, Vo Quoc; Giau, Tran Ngoc; Hao, Hong Van; Minh, Vo Quang; Tai, Ngo Van

doi:10.1016/j.fochx.2024.101849

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101849

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Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches

Nguyen Minh Thuy,

Vo Quoc Tien,

Tran Ngoc Giau

et al.

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Cited by 2 publications

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Developing a novel artificial model to predict the foaming properties and β-carotene content of lucuma (Pouteria lucuma) during foam-mat drying and process optimization

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Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches

Cited by 2 publications

References 37 publications

Developing a novel artificial model to predict the foaming properties and β-carotene content of lucuma (Pouteria lucuma) during foam-mat drying and process optimization

Developing a novel artificial model to predict the foaming properties and β-carotene content of lucuma (Pouteria lucuma) during foam-mat drying and process optimization

Artificial intelligence prediction the desirable moisture content of dried oyster mushroom (Pleurotus sajor-caju) for enhancing the cellulase-assisted extraction efficiency

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