Characterization of lemon juice powders produced by different drying techniques and carrier materials-Reference-Cited by-同舟云学术

Characterization of lemon juice powders produced by different drying techniques and carrier materials

Published:2021-03-06 Issue: Volume: Page:1-12
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Stavra Katholiki¹,Plati Fotini¹,Pavlidou Eleni²,Paraskevopoulou Adamantini¹

Affiliation:

1. Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece

2. Solid State Physics Section, Physics Department, Aristotle University of Thessaloniki, Thessaloniki, Greece

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2021.1894168

Reference53 articles.

1. Market Insights Reports. Fruit Powder Market Size - Growth, Trends, And Forecasts 2019. https://www.marketinsightsreports.com/reports/08071389863/fruit-powder-market-size-growth-trends-and-forecasts-2019-2024. (accessed February 2, 2021)

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

3. Influence of spray drying on water solubility index, apparent density, and anthocyanin content of pomegranate juice powder

4. The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

5. Spray drying experiments and CFD simulation of guava juice formulation

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