Spray-Drying of Milk-Blackberry Pulp Mixture: Effect of Carrier Agent on the Physical Properties of Powder, Water Sorption, and Glass Transition Temperature-Reference-Cited by-同舟云学术

Spray-Drying of Milk-Blackberry Pulp Mixture: Effect of Carrier Agent on the Physical Properties of Powder, Water Sorption, and Glass Transition Temperature

Published:2018-05-22 Issue:6 Volume:83 Page:1650-1659
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Braga Matheus Boeira¹^ORCID,Rocha Sandra Cristina dos Santos²,Hubinger Miriam Dupas³^ORCID

Affiliation:

1. School of Chemical Engineering; Federal Univ. of São Paulo, UNIFESP; 210 São Nicolau Street 09913-030 Diadema SP Brazil

2. School of Chemical Engineering, Univ. of Campinas, UNICAMP; 500 Albert Einstein Av. 13083-852 Campinas SP Brazil

3. School of Food Engineering; Univ. of Campinas, UNICAMP; 80 Monteiro Lobato Street 13083-862 Campinas SP Brazil

Funder

São Paulo State Research Foundation

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14187/fullpdf

Reference36 articles.

1. Blackberry: New option of cultivation in Brazil;Antunes;Ciência Rural,2002

2. Spray drying of concentrated fruit juices;Bhandari;Drying Technology,1993

3. Implication of glass transition for the drying and stability of dried foods;Bhandari;Journal of Food Engineering,1999

4. Drying of milk-blackberry pulp mixture in spouted bed;Braga;Canadian Journal of Chemical Engineering,2013

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