Storage Stability of Spray-Dried Blackberry Powder Produced with Maltodextrin or Gum Arabic

Influence of Carrier Agents on the Physicochemical Properties of Mussel Protein Hydrolysate Powder

(2012) V. M. Silva et al.   DRYING TECHNOLOGY

Spray Drying and Process Optimization of Unclarified Pomegranate (Punica granatum) Juice

(2012) Erhan Horuz et al.   DRYING TECHNOLOGY

Physicochemical Properties of Encapsulated Red Raspberry (Rubus idaeus) Powder: Influence of High-Pressure Homogenization

(2012) Roopesh M. Syamaladevi et al.   DRYING TECHNOLOGY

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 carrier agents on the physicochemical properties of blackberry powder produced by spray drying

(2012) Cristhiane Caroline Ferrari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimization of Spray Drying of an Innovative Functional Food: Fermented Mixed Juice of Carrot and Watermelon

(2011) A. P. Mestry et al.   DRYING TECHNOLOGY

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

(2011) Cristhiane Caroline Ferrari et al.   DRYING TECHNOLOGY

Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam

(2011) Sílvia Cristina Sobottka Rolim de Moura et al.   Food and Bioprocess Technology

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

(2011) Zhongxiang Fang et al.   FOOD CHEMISTRY

Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying

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

Antioxidative activity of microcapsules with beetroot juice using gum Arabic as wall material

(2010) E. Pitalua et al.   FOOD AND BIOPRODUCTS PROCESSING

Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying

(2010) Coralia Osorio et al.   FOOD RESEARCH INTERNATIONAL

Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus)

(2010) Anne-Laure Gancel et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying

(2010) Paz Robert et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microencapsulation by Spray-Drying of Anthocyanin Pigments from Corozo (Bactris guineensis) Fruit

(2010) Coralia Osorio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’ and ‘Evergreen’ blackberries

(2010) Ruyi Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Spray Drying Conditions on Physicochemical Properties of Chicken Meat Powder

(2009) Louise Emy Kurozawa et al.   DRYING TECHNOLOGY

Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages

(2009) Óscar Acosta-Montoya et al.   FOOD CHEMISTRY

Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents

(2009) Renata V. Tonon et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and morphological characterisation of açai (Euterpe oleraceaeMart.) powder produced with different carrier agents

(2009) Renata V. Tonon et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

Antioxidant properties of blackberry and blueberry fruits grown in the Black Sea Region of Turkey

(2009) Ilkay Koca et al.   SCIENTIA HORTICULTURAE

Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica)

(2008) C SAENZ et al.   FOOD CHEMISTRY