Freeze-drying of maple syrup: Efficient protocol formulation and evaluation of powder physicochemical properties-Reference-Cited by-同舟云学术

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Freeze-drying of maple syrup: Efficient protocol formulation and evaluation of powder physicochemical properties

Published:2019-05-16 Issue:9 Volume:38 Page:1138-1150
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Bhatta Sagar¹²^ORCID,Stevanovic Tatjana¹²,Ratti Cristina¹³

Affiliation:

1. Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, Canada;

2. Renewable Materials Research Center (CRMR), Université Laval, Quebec City, Canada;

3. Department of Soil Science and Agri-Food Engineering, Université Laval, Quebec City, Canada

Funder

Natural Sciences and Engineering Research Council (NSERC) of Canada, the Decacer and Levaco Inc

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2019.1616751

Reference37 articles.

1. The Chemical Composition of Maple Syrup

2. Chapter 4 Maple Syrup—Production, Composition, Chemistry, and Sensory Characteristics

3. Problems Associated With Spray Drying Of Sugar-Rich Foods

4. Water Sorption and Water Plasticization Behavior of Vacuum Dried Honey

5. Effect of Addition of Whey Protein Isolate on Spray-Drying Behavior of Honey with Maltodextrin as a Carrier Material

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1. Effects of Drying Methods on the Physicochemical and Functional Properties of Cinnamomum camphora Seed Kernel Protein Isolate;Foods;2024-03-21

2. Changes in Techno-Functional Characteristics of Cow Colostrum Powder Prepared by Freeze Drying;Journal of Food Quality;2024-02-15

3. Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders;Foods;2023-10-31

4. Influence of the feed composition and the spray drying process on the quality of a powdered mixture of blackberry (Rubus glaucous Benth);Revista Mexicana de Ingeniería Química;2022-09-19

5. Technological, Biochemical and Microbiological Evaluation of Dehydrated Pleurotus ostreatus Powder for Nutraceutical Applications;Current Nutrition & Food Science;2022-06

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