Optimization of spray drying parameters for pink guava powder using RSM

Optimisation of extraction of bioactive compounds from Feronia limonia (wood apple) fruit using response surface methodology (RSM)

(2015) N. Ilaiyaraja et al.   FOOD CHEMISTRY

Chemical composition and antioxidant activity of seven cultivars of guava (Psidium guajava) fruits

(2015) Gema Flores et al.   FOOD CHEMISTRY

Optimization of spray drying process parameters for kefir powder using response surface methodology

(2015) Ilyas Atalar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of processing on the stability of bioactive compounds from red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens)

(2014) Cleice Dalla Nora et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Optimization of Homogenization-Evaporation Process for Lycopene Nanoemulsion Production and Its Beverage Applications

(2014) Sang Oh Kim et al.   JOURNAL OF FOOD SCIENCE

Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder

(2013) Poonam Mishra et al.   FOOD AND BIOPRODUCTS PROCESSING

Optimization of the spray-drying process for developing guava powder using response surface methodology

(2013) Vaibhav Patil et al.   POWDER TECHNOLOGY

Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato

(2012) José Renato de Abreu et al.   Food Science and Technology

Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant

(2012) Ng Lay Tze et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Optimization of microencapsulation of probiotics in raspberry juice by spray drying

(2012) Kartheek Anekella et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sonoelectrochemical oxidation for decolorization of Reactive Red 195

(2012) Anusha Somayajula et al.   ULTRASONICS SONOCHEMISTRY

The impact of thermal processing on bioactive compounds in Australian native food products (bush tomato and Kakadu plum)

(2011) Sarana Sommano et al.   FOOD RESEARCH INTERNATIONAL

Effect of osmotic pre-treatment and microwave heating on lycopene degradation and isomerization in cherry tomato

(2010) A. Heredia et al.   FOOD CHEMISTRY

Retention of the Enzymatic Activity and Product Properties During Spray Drying of Pineapple Stem Extract in Presence of Maltodextrin

(2010) A.C.S. Cabral et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder

(2010) Tuyen C. Kha et al.   JOURNAL OF FOOD ENGINEERING

OPTIMIZATION OF PROCESS PARAMETERS FOR THE OSMOTIC DEHYDRATION OF BEETROOT IN SUGAR SOLUTION

(2009) P. MANIVANNAN et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Optimization of oven drying conditions for lycopene content and lipophilic antioxidant capacity in a by-product of the pink guava puree industry using response surface methodology

(2009) Kin Weng Kong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Updated Brazilian database on food carotenoids: Factors affecting carotenoid composition

(2008) Delia B. Rodriguez-Amaya et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

(2008) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING