Background Spray drying is extensively used to preserve fruit and vegetable juices in
powder form. The major concern is to obtain high quality fruit and vegetable powders, which …

Moisture sorption isotherms describe the relationship between moisture content and water
activity in food. This work presents basic concepts related to the sorption thermodynamics of …

With globalization, growing popularization and changes in dietary habits where more
processed food is consumed, a generation of food wastes and by-products has increased …

The water extract of the mountain tea was spray-dried by using different food hydrocolloids
viz. β-cyclodextrin (BCD), arabic gum (AG), and maltodextrins (MD19 and MD12) as carrier …

The water extract of the sage (Salvia fruticosa Miller) was processed into instant soluble
sage (ISS) powders by using spray drying at different inlet air temperatures. The ISS was …

BACKGROUND Shiitake mushroom is one of the most popular delicious vegetables,
although fresh shiitake mushroom has short shelf life as a result of biochemical degradation …

Tea has health-promoting properties because some it ingredients (epicatechin,
epigallocatechin, epicatechin-3-gallate and epigallocatechin-3-gallate) can quench the …

The aim of this study was to evaluate the influence of spray-drying on the powder qualities
and microstructures of prebiotic xylooligosaccharides (XOS). The relationships between …

Dehydration is a traditional food preservation method that has advanced significantly in past
decades as a result of new dehydration methods, sophisticated analytical techniques, and …

The stability of catechins in green tea powders is important for product shelf life and
delivering health benefits. Most published kinetic studies of catechin degradation have been …