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 …

Spray-drying process has been used for decades to encapsulate food ingredients such as
flavors, lipids, and carotenoids. During this drying process, the evaporation of solvent, that is …

The aim of the present investigation is to study the effect of inlet temperatures on the
physicochemical properties of spray-dried jamun juice powder. The inlet temperatures …

Starch is the most abundant organic compound in nature, second only to cellulose.
However, the conserved structure of native starches limits their properties and applications …

The objective of this work was to study the influence of spray drying conditions on the
physicochemical properties of açai powder. The process was carried out on a mini spray …

The effects of inlet temperatures of 125, 150, 175 and 200° C and maltodextrin levels at 3, 5,
7 and 9% on the physicochemical properties, total phenolic content (TPC) and 2, 2-diphenyl …

Spray drying is a process widely used to produce fruit juice powders. In powders, it results
with the good quality, low water activity, easier transport and storage. The physicochemical …

Polyunsaturated fatty acids, especially long-chain polyunsaturated omega-3 fatty acids
(LCω3-PUFA), are essential in human nutrition because they play an important role in …

The purpose of this work was to study the effects of spray-drying conditions on the
physicochemical characteristics of blackberry powder using a central composite rotatable …

Physicochemical and morphological properties of açai powder produced with different
carrier agents were evaluated in this work. Powders were produced by spray drying, using …