Advances in spray drying of sugar-rich products-Reference-Cited by-同舟云学术

Advances in spray drying of sugar-rich products

Published:2020-10-22 Issue:12 Volume:39 Page:1774-1799
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Sobulska Mariia¹^ORCID,Zbicinski Ireneusz¹^ORCID

Affiliation:

1. Department of Environmental Engineering, Faculty of Process and Environmental Engineering, Lodz University of Technology, Lodz, Poland

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1832513

Reference92 articles.

1. Bioactive packaging: turning foods into healthier foods through biomaterials

2. Innovation trends in the food industry: The case of functional foods

3. Word Health Organization. Diet, nutrition and the prevention of chronic diseases. Report of the joint WHO/FAO expert consultation https://www.who.int/dietphysicalactivity/publications/trs916/summary/en/ (accessed Dec 20, 2019).

4. Trends of spray drying: A critical review on drying of fruit and vegetable juices

5. Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties

Cited by 45 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of sugar reduction on the glass transition temperature and sorption isotherm of freeze-dried tomato powder;Journal of Food Engineering;2024-11

2. The study of galactomannans with different molecular weights and their ability to form microparticles suitable for pulmonary delivery;Carbohydrate Polymers;2024-09

3. Unlocking the Potential of Spray Drying for Agro-products: Exploring Advanced Techniques, Carrier Agents, Applications, and Limitations;Food and Bioprocess Technology;2024-08-21

4. Enhancing bioactive compounds retention in pomegranate juice powder through foam mat drying;Journal of Food Process Engineering;2024-08

5. Upgrading hazelnut skins: Green extraction of polyphenols from lab to semi-industrial scale;Food Chemistry;2024-08