Influence of spray-drying on improving the quality of dried carob juice-Reference-Cited by-同舟云学术

Influence of spray-drying on improving the quality of dried carob juice

Published:2019-06-18 Issue:4 Volume:11 Page:391-399
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Ali H.¹²,Al-khalifa A.R.¹,Aboelsood W.²,Bareh G.²,Farouk A.³

Affiliation:

1. Food Science and Nutrition Dept, College of Food Science and Agriculture, King Saud University, Riyadh, Saudi Arabia.

2. Food Science and Technology Department, National Research Centre, Dokki, Giza, Egypt.

3. Flavor and Aromatic Chemistry Department, National Research Center, Dokki, Giza, Egypt.

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2018.1524

Reference42 articles.

1. Identification of volatile oil components by gas chromatography/mass spectroscopy

2. Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling

3. Effects of spray drying on physical properties, total phenolic content and antioxidant activity of carob molassesInternational Journal of Food Engineering8

4. Nutrient Content of Carob Pod (Ceratonia siliqua L.) Flour Prepared Commercially and Domestically

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