Concepedia

Dry Matter Standardization

Dry Matter Standardization is a methodological procedure in puree processing that adjusts the concentration of solid components by removing or compensating for water content to achieve a consistent and specified dry matter level.

4

Publications

737

Citations

12

Authors

1

Institutions

Publications per year

2017–2026

0

Parents

Publications

4

Bacterial dry matter content and biomass estimations

Gunnar Bratbak, I. Dundas · Applied and Environmental Microbiology · 1984 · 636 citations · Full text

, , +15

Effects of dry matter standardization order on biochemical and microbiological characteristics of freshly made probiotic doogh (Iranian fermented milk drink).

Amir Mohammad Mortazavian, Roya Khosrokhavar, Hamid Rastegar et al. · Italian Journal of Food Science · 2010 · 60 citations · Full text

, , +17

Heat Damage Evaluation during Tomato Products Processing

Alyssa Hidalgo, C. Pompei, Roberta Zambuto · Journal of Agricultural and Food Chemistry · 1998 · 22 citations

, , +14

Development of a New Method for Measuring Minimum Maturity of Avocados

Mary Lu Arpaia, Donella Boreham, Reuben Hofshi · 2001 · 19 citations

, , +13

The influence of investigated factors on viscosity of stirred yogurt

Jelena Denin-Djurdjevic, Ognjen Maćej, Snežana Jovanović · Journal of Agricultural Sciences Belgrade · 2002 · 10 citations · Full text

, , +17

1–5 of 4

Authors

12

  1. GB
    Gunnar Bratbak

    University of Bergen, Norway

    1 publications · 636 citations

    1

    h-index

  2. AM
    Amir Mohammad Mortazavian

    National Nutrition and Food Technology Research Institute, Iran

    1 publications · 60 citations

    1

    h-index

  3. HR
    Hamid Rastegar

    Isfahan University of Technology, Iran

    1 publications · 60 citations

    1

    h-index

  4. GR
    G. R. Mortazaei

    1 publications · 60 citations

    1

    h-index

  5. RK
    Roya Khosrokhavar

    Iran Nanohealth Committee Food and Drug Organization, Iran

    1 publications · 60 citations

    1

    h-index

1–5 of 12

Institutions

1

  1. University of Milan

    Milan, Italy

    1 h-index

    3 publications

    66 citations

  2. Maize Research Institute Zemun Polje

    Belgrade, Serbia

    1 publications

    10 citations

1–2 of 1

Venues

  1. Journal of Agricultural and Food Chemistry

    1 publications · 22 citations

    1

    h-index

  2. Applied and Environmental Microbiology

    AEM · 1 publications · 636 citations

    1

    h-index

  3. Italian Journal of Food Science

    IJFS · 1 publications · 60 citations

    1

    h-index

  4. Journal of Agricultural Sciences Belgrade

    1 publications · 10 citations

1–4