Spray-drying of grape skin-whey protein concentrate mixture-Reference-Cited by-同舟云学术

Spray-drying of grape skin-whey protein concentrate mixture

Published:2018-08-01 Issue:9 Volume:55 Page:3693-3702
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Oliveira Beatriz E.,Junior Paulo C.G.,Cilli Lilian P.,Contini Luana R. F.,Venturini Anna C.,Yoshida Cristiana M. P.,Braga Matheus B.^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3299-3/fulltext.html

Reference43 articles.

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2. Archaina D, Leiva G, Salvatori D, Schebor C (2018) Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing. Food Sci Technol 24:78–86

3. Bastos A (2016) Transforming grape pomace into functional food. https://www.embrapa.br/busca-de-noticias/-/noticia/2235712/bagaco-de-uva-vira-alimentos-funcionais . Accessed 4 Nov 2016

4. Bazaria B, Kumar P (2016) Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate. Food Biosci 14:21–27

5. Bernard C, Regnault S, Gendreau S (2011) Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters. Food Hydrocoll 25:758–763

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