From hardening of marshmallow to graining of hard candies, moisture plays a critical role in
determining the quality and shelf life of sugar-based confections. Water is important during …

Continuing in the tradition of its well-received predecessor, Carbohydrates in Food, Second
Edition provides thorough and authoritative coverage of the chemical analysis, structure …

This study evaluates the implementation of a new process: spray freeze drying (SFD), to
produce dry micro-capsules of Lactobacillus paracasei with high viability. The study …

This chapter reviews recent developments in the engineering of spray dried biologic powder
for inhalation, with a focus on theories and methods for developing dispersible powders with …

Anhydrobiosis is an extremely dehydrated state in which organisms show no detectable
metabolism but retain the ability to revive after rehydration. Thus far, two hypotheses have …

The aim of the present work was to develop two products from blackberry juice by freeze and
spray drying with potential use as food colorants or healthy ingredients. A characterization of …

Sugar glasses are widely used to stabilize proteins during drying and subsequent storage.
To act successfully as a protectant, the sugars should have a high glass transition …

Fish oil with 33% omega-3 fatty acids was microencapsulated by spray-drying in a matrix of
n-octenylsuccinate-derivatized starch and either glucose syrup or trehalose. Samples …

Long-term storage of viable mammalian cells is important for applications ranging from in
vitro fertilization to cell therapy. Cryopreservation is currently the most common approach …

Purpose. To determine the effect of preparation method on the physical properties of
amorphous trehalose. Methods. Amorphous anhydrous trehalose was prepared by four …