Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Impact of drying on techno-functional and nutritional properties of food proteins and carbohydrates - A comprehensive review
Drying Technology · Ocak 2024
YÖKSİS Kayıtları
Impact of drying on techno-functional and nutritional properties of food proteins and carbohydrates - A comprehensive review
Drying Technology · 2024 SCI-Expanded
DOÇENT ABDULLAH KURT →
Makale Bilgileri
DergiDrying Technology
Yayın TarihiOcak 2024
Cilt / Sayfa42 · 592-611
Scopus ID2-s2.0-85184467970
Erişim🔓 Açık Erişim
Özet
Foods comprise of many macromolecules that have varying techno-functional and nutritional properties. The isolated proteins and carbohydrates from them are increasingly being used as potential ingredients in the food industries. Numerous processes like drying for food processing and preservation cause variations in functional and nutritional attributes of proteins and carbohydrates in different degrees in the food products that can ultimately affect their possible applications. This article explores different drying technologies being used in the food industries, including freeze-drying, microwave-assisted drying, infrared drying, vacuum drying, spray drying, and oven drying. Based on the evaluation of multiple studies, it can be inferred that these drying methods have the potential to contribute to low drying performance, high operational costs, and strong environmental impact. Moreover, they can affect the nutritional value of macronutrients such as proteins, starches, gums, and dietary fibers present in foods, the integrity of the food structures, and their functional properties. Understanding the correlation between the drying technique used and the functional and nutritional attributes of macromolecules will help to provide better insight into the importance of the different drying methods. Optimization of the operational parameters of the different drying methods could be vital and needs to be evaluated to avoid the degradation of the proteins and carbohydrates and the loss of their properties.
Yazarlar (7)
1
Shahida Anusha Siddiqui
2
İ̇lknur Ucak
3
Surangna Jain
4
Wadah Elsheikh
5
Ali Ali Redha
6
Abdullah Kurt
ORCID: 0000-0003-1452-3278
7
Omer Said Toker
ORCID: 0000-0002-7304-2071
Anahtar Kelimeler
Drying
macromolecules
quality properties
Kurumlar
German Institute of Food Technologies (DIL e.V.)
Quakenbrück Germany
Khartoum University
Khartoum Sudan
Niğde Ömer Halisdemir University
Nigde Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Technische Universität München
Munich Germany
The University of Queensland
Brisbane Australia
The University of Tennessee, Knoxville
Knoxville United States
University of Exeter Medical School
Exeter United Kingdom
Yıldız Teknik Üniversitesi
Istanbul Turkey
Metrikler
3
Atıf
7
Yazar
3
Anahtar Kelime