Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato

Author:

Ahmed Maruf,Akter Mst. Sorifa,Lee Jin-Cheol,Eun Jong-Bang

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Effect of maltodextrin concentration and drying temperature on quality properties of purple sweet potato flour;Ahmed;Food Science and Biotechnology,2009

2. Impact of α-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried sweet potato flour;Ahmed;Journal of the Science of Food and Agriculture,2010

3. Optimization of phenolics and dietary fiber extraction from date seeds;Ali;Food Chemistry,2008

4. Absorption and solubility and amylograph characteristics of roll-cooked small grain products;Anderson;Cereal Chemistry,1982

5. Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp.L.);Boateng;LWT – Food Science and Technology,2008

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