Trends of spray drying: A critical review on drying of fruit and vegetable juices-Reference-Cited by-同舟云学术

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

Published:2017-07 Issue: Volume:65 Page:49-67
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Shishir Mohammad Rezaul Islam,Chen Wei

Funder

National Key R&D Program of China

Fundamental Research Funds for the Central Universities

Research Fundation of the Education Department of Zhejiang Province

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference129 articles.

1. Physical properties of powdered pineapple (Ananas comosus) juice - effect of maltodextrin concentration and atomization speed;Abadio;Journal of Food Engineering,2004

2. Application of a simplified method based on regular regime approach to determine the effective moisture diffusivity of mixture of low molecular weight sugars and maltodextrin during desorption;Adhikari;Journal of Food Engineering,2002

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

4. Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato;Ahmed;LWT- Food Science and Technology,2011

5. Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material;Angel;Brazilian Archives of Biology and Technology,2009

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