Optimisation of spray drying process parameters for low-fat honey-based milk powder with antioxidant activity-Reference-Cited by-同舟云学术

Optimisation of spray drying process parameters for low-fat honey-based milk powder with antioxidant activity

Published:2013-11-28 Issue:4 Volume:49 Page:1196-1202
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bansal Vikas¹,Sharma Harish Kumar¹,Nanda Vikas¹

Affiliation:

1. Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology (Deemed to be University); Longowal 148106 Sangrur Punjab India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference58 articles.

1. Development of stickiness of whey protein isolate and lactose droplets during convective drying;Adhikari;Chemical Engineering and Processing,2007

2. Honey, milk and antibiotics;Al-Jabri;African Journal of Biotechnology,2005

3. Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys;Aljadi;Food Chemistry,2004

4. Antioxidant activities and total phenolics of different types of honey;Al-Mamary;Nutrition Research,2002

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