Drying is an important process parameter for preservation of food components and it is
widely applicable in food sectors. Nowadays, encapsulation by drying technology is of …

Controlled release of food ingredients at the right place and the right time is a key
functionality that can be provided by microencapsulation. A timely and targeted release …

Microencapsulation involves the incorporation of food ingredients, enzymes, cells, or other
materials in small capsules. Microcapsules offer food processors a means with which to …

Bayberry juice was spray dried with maltodextrin (DE 10) as a carrier and then stored under
different temperature and water activities (aw). The retention of the total phenolic content …

The preservation of micro-organisms by different drying methodologies has been used for
decades. Freeze drying in particular is the preferred method for transporting and storing vast …

The preservation of lactic acid cultures by spray drying has been widely studied as an
alternate industrial process for the preservation of lactic acid starter cultures because of the …

The preservation of lactic acid starter cultures by alternative drying processes has attracted
increasing attention due to the high costs and energy consumption of freezing and freeze …

Freeze-drying is a traditional approach of producing desiccated microorganisms. Industrial
mass-production of desiccated microorganisms, however, pursues a more economic drying …

Aims: To assess the protective effect of gum acacia (GA) on the performance of Lactobacillus
paracasei NFBC 338 during spray‐drying, subsequent storage and exposure of the culture …

Aqueous two-phase systems (ATPS) have been mainly proposed as powerful platforms for
the separation and purification of high-value biomolecules. However, after more than seven …