Physical and functional properties of roselle ( Hibiscus sabdariffa L .) extract spray dried with maltodextrin‐gum arabic mixtures-Reference-Cited by-同舟云学术

Physical and functional properties of roselle ( Hibiscus sabdariffa L .) extract spray dried with maltodextrin‐gum arabic mixtures

Published:2019-06-17 Issue:9 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Archaina Diego¹²,Vasile Franco³²,Jiménez‐Guzmán Jaime⁴,Alamilla‐Beltrán Liliana⁴,Schebor Carolina⁵⁶²^ORCID

Affiliation:

1. Facultad de Bromatología Universidad Nacional de Entre Ríos Entre Rios Argentina

2. CONICET Buenos Aires Argentina

3. Lab. Industrias Alimentarias II Universidad Nacional del Chaco Austral Chaco Argentina

4. Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas Ciudad de Mexico México

5. Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, CABA Universidad de Buenos Aires Buenos Aires Argentina

6. CONICET ‐ Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) Buenos Aires Argentina

Funder

Universidad de Buenos Aires

Instituto Politécnico Nacional

Fondo para la Investigación Científica y Tecnológica

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14065

Reference37 articles.

1. Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing

2. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

3. Problems Associated With Spray Drying Of Sugar-Rich Foods

4. Commercial practice of roselle (Hibiscus sabdariffa L.). Beverage production: Optimization of hot water extraction and sweetness level;Bolade M. K.;World Journal of Agricultural Sciences,2009

5. Anthocyanins: optimisation of extraction from Cabernet Sauvignon grapes, microcapsulation and stability in soft drink

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