Clustering function and minimum change in spreading pressure as key factor to predict storage conditions for black pepper oleoresin encapsulated by spray drying-Reference-Cited by-同舟云学术

Clustering function and minimum change in spreading pressure as key factor to predict storage conditions for black pepper oleoresin encapsulated by spray drying

Published:2021-08 Issue: Volume:42 Page:101215
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Pascual Pineda Luz Alicia,Contreras Yuridia Morales,de Lourdes Arévalo Galarza María,Morales Marisol Castillo,Marañón Anahí Hernández,Rascón Díaz Martha Paola,Andrade Enrique Flores^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference62 articles.

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3. Description of morphological changes of particles along spray drying;Alamilla-Beltrán;Journal of Food Engineering,2005

4. PH—postharvest Technology: Thermodynamics of moisture sorption in sesame seed;Aviara;Biosystems Engineering,2002

5. Effect of moisture sorption hysteresis on thermodynamic properties of two millet varieties;Aviara;Agricultural Engineering International: CIGR Journal,2016

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