Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate-Reference-Cited by-同舟云学术

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Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate

Published:2015-02-20 Issue:2 Volume:96 Page:449-455
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Can Karaca Asli¹,Guzel Onder¹,Ak Mehmet M¹

Affiliation:

1. AROMSA AS GOSB 700; Sk. No. 704 41480 Gebze Kocaeli Turkey

Funder

Scientific and Technological Research Council of Turkey

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7110/fullpdf

Reference27 articles.

1. FAOSTAT http://faostat.fao.org

2. Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice;Damar;Food Chem,2012

3. Influence of spray drying conditions on tomato powder properties;Goula;Dry Technol,2004

4. Problems associated with spray drying of sugar-rich foods;Bhandari;Dry Technol,1997

5. Spray drying of raisin juice concentrate;Papadakis;Dry Technol,2006

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