Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders

Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder

(2012) Mahboubeh Fazaeli et al.   FOOD AND BIOPRODUCTS PROCESSING

INFLUENCE OF SUGARS AND CHLOROGENIC ACID ADDITION ON ANTHOCYANIN CONTENT, ANTIOXIDANT ACTIVITY AND COLOR OF BLACKBERRY JUICE DURING STORAGE

(2012) MIRELA KOPJAR et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder

(2011) Cristhiane Caroline Ferrari et al.   DRYING TECHNOLOGY

Generation of Product Structures During Drying of Food Products

(2011) Stefan Palzer et al.   DRYING TECHNOLOGY

Effect of spray drying and storage on the stability of bayberry polyphenols

(2011) Zhongxiang Fang et al.   FOOD CHEMISTRY

The Blackberry Fruit: A Review on Its Composition and Chemistry, Metabolism and Bioavailability, and Health Benefits

(2011) Lydia Kaume et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying

(2010) Chetan A. Nayak et al.   DRYING TECHNOLOGY

Health-promoting substances and antioxidant properties of Opuntia sp. fruits. Changes in bioactive-compound contents during ripening process

(2010) Yanina S. Coria Cayupán et al.   FOOD CHEMISTRY

Characterization of quinoa protein–chitosan blend edible films

(2010) Lilian E. Abugoch et al.   FOOD HYDROCOLLOIDS

Comparison of Artificial Neural Network (ANN) and Response Surface Methodology (RSM) in the Prediction of Quality Parameters of Spray-Dried Pomegranate Juice

(2009) Sh. Youssefi et al.   DRYING TECHNOLOGY

A new technique for spray drying orange juice concentrate

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

The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree

(2009) Mara V. Galmarini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Cyanidin 3-Rutinoside and Cyanidin 3-Xylosylrutinoside as Primary Phenolic Antioxidants in Black Raspberry

(2008) Artemio Z. Tulio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink

(2007) Kiattisak Duangmal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY