Optimisation of umbu juice spray drying, and physicochemical, microbiological and sensory evaluation of atomised powder-Reference-Cited by-同舟云学术

Optimisation of umbu juice spray drying, and physicochemical, microbiological and sensory evaluation of atomised powder

Published:2020-01-29 Issue:3 Volume:37 Page:230-241
ISSN:0265-2048
Container-title:Journal of Microencapsulation
language:en
Short-container-title:Journal of Microencapsulation

Author:

de Souza Michelle M. B.¹,Santos Andrelina M. P.²,Converti Attilio³,Maciel Maria Inês S.¹^ORCID

Affiliation:

1. Home Science Department, Federal Rural University of Pernambuco, Recife, Brazil;

2. Department of Chemical and Food Engineering, Federal University of Pernambuco, Recife, Brazil;

3. Department of Civil, Chemical and Environmental Engineering, University of Genoa, Genoa, Italy

Publisher

Informa UK Limited

Subject

Colloid and Surface Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Pharmaceutical Science,Bioengineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/02652048.2020.1720031

Reference44 articles.

1. Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil

2. ANVISA. 2001. Resolution RDC No. 12 of January 2, 2001. Technical regulation on microbiological standards for food, Official Gazette of the Federative Republic of Brazil, 10 Jan. Section I, 45–53. Brasilia, DF, Brazil: National Health Surveillance Agency. (in Portuguese).

3. Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin

4. Physical and Chemical Properties of Food Powders

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