Strawberry Juice Powders: Effect of Spray-Drying Conditions on the Microencapsulation of Bioactive Components and Physicochemical Properties

Physicochemical Properties and Antioxidant Activity of Spray-Dry Broccoli (Brassica oleracea var Italica) Stalk and Floret Juice Powders

(2021) María Zenaida Saavedra-Leos et al.   MOLECULES

Spray-Dried Formulations Rich in Malvidin from Tintorera Grape Wastes: Characterization, Stability, and Storage

(2021) María Dolores López-Belchí et al.   Processes

Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams

(2020) Berit Karoline Martinsen et al.   FOOD CHEMISTRY

Bioactive, Physicochemical and Sensory Properties as Well as Microstructure of Organic Strawberry Powders Obtained by Various Drying Methods

(2020) Anna Sadowska et al.   Applied Sciences-Basel

Anthocyanin profile, antioxidant activity and total phenolic content of a strawberry (Fragaria × ananassa Duch) genetic resource collection

(2020) Tsaneta Dzhanfezova et al.   Food Bioscience

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

(2020) Claudia I. Piñón-Balderrama et al.   Processes

Preparation of Spray-Dried Functional Food: Effect of Adding Bacillus clausii Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol

(2020) Daniel Vázquez-Maldonado et al.   Processes

Mass Spectrometry Imaging of Flavonols and Ellagic Acid Glycosides in Ripe Strawberry Fruit

(2020) Hirofumi Enomoto   MOLECULES

Protective Effects of a Strawberry Ellagitannin-Rich Extract against Pro-Oxidative and Pro-Inflammatory Dysfunctions Induced by a High-Fat Diet in a Rat Model

(2020) Ewa Żary-Sikorska et al.   MOLECULES

Evaluation of the Spray Drying Conditions of Blueberry Juice-Maltodextrin on the Yield, Content, and Retention of Quercetin 3-d-Galactoside

(2019) María Saavedra-Leos et al.   Polymers

Effect of Pomegranate Juice on Characteristics and Oxidative Stability of Microencapsulated Pomegranate Seed Oil Using Spray Drying

(2019) Nazanin Yekdane et al.   Food and Bioprocess Technology

Effect of spray drying on phenolic compounds of cranberry juice and their stability during storage

(2019) Jingying Zhang et al.   JOURNAL OF FOOD ENGINEERING

Application of Differential Scanning Calorimetry (DSC) and Modulated Differential Scanning Calorimetry (MDSC) in Food and Drug Industries

(2019) César Leyva-Porras et al.   Polymers

Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods

(2018) Boris Nemzer et al.   FOOD CHEMISTRY

Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin

(2018) Zhiqing Gong et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Artificial neural networks and electron microscopy to evaluate the quality of fruit and vegetable spray-dried powders. Case study: Strawberry powder

(2018) K. Przybył et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Quality properties and antioxidant activity of seven strawberry ( Fragaria x ananassa duch) cultivars

(2017) Vitor C. Chaves et al.   SCIENTIA HORTICULTURAE

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

(2017) María Z. Saavedra–Leos et al.   CyTA-Journal of Food

Functional properties of encapsulated Cagaita ( Eugenia dysenterica DC.) fruit extract

(2017) Luis Daniel Daza et al.   Food Bioscience

Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents

(2015) María Carolina Otálora et al.   FOOD CHEMISTRY

Technological Application of Maltodextrins According to the Degree of Polymerization

(2015) Zenaida Saavedra-Leos et al.   MOLECULES

Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder

(2015) Swaminathan Santhalakshmy et al.   POWDER TECHNOLOGY

Physical properties of inulin and inulin–orange juice: Physical characterization and technological application

(2014) M.Z. Saavedra-Leos et al.   CARBOHYDRATE POLYMERS

Effects of the strawberry (Fragaria ananassa) purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity

(2014) M. Antonia Álvarez-Fernández et al.   FOOD CHEMISTRY

Oxygen Radical Absorbance Capacity of Different Varieties of Strawberry and the Antioxidant Stability in Storage

(2013) Chunyang Li et al.   MOLECULES

Glass Transition Study in Model Food Systems Prepared with Mixtures of Fructose, Glucose, and Sucrose

(2012) M.Z. Saavedra-Leos et al.   JOURNAL OF FOOD SCIENCE

Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics

(2011) Carlise B. Fritzen-Freire et al.   FOOD RESEARCH INTERNATIONAL

The strawberry: Composition, nutritional quality, and impact on human health

(2011) Francesca Giampieri et al.   NUTRITION

A Review of Methods, Data and Applications of State Diagrams of Food Systems

(2010) Shyam S. Sablani et al.   Food Engineering Reviews

A new technique for spray drying orange juice concentrate

(2009) Athanasia M. Goula et al.   Innovative Food Science & Emerging Technologies

Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice

(2009) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING