Spray-air contact and operating conditions in tall and short-form co-current spray dryers affect relevant physico-chemical properties of microencapsulated chia oil (Salvia hispanica L.)-Reference-Cited by-同舟云学术

Spray-air contact and operating conditions in tall and short-form co-current spray dryers affect relevant physico-chemical properties of microencapsulated chia oil (Salvia hispanica L.)

Published:2021-05 Issue: Volume:127 Page:309-327
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Bordón M. Gabriela,Alasino Noelia P.X.,Camacho N.,Yonaha Verónica,Defain Tesoriero M. Victoria,Ribotta Pablo D.,Martínez Marcela L.

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Fondo para la Investigación Científica y Tecnológica

Secretaria de Ciencia y Tecnología - Universidad Nacional de Córdoba

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference51 articles.

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4. Official Methods and Recommended Practices of the American Oil Chemists’ Society;AOCS,2009

5. Arpagaus, C., Schwartzbach, H., 2008. Büchi AG. Scale-up from bench-top research to laboratory production. Information Bulletin 52/2008. Downloaded from the Büchi website, www.buchi.com (accessed 19.05.20).

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4. Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation;Food Research International;2022-02

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