Physical and functional properties of blackberry freeze-and spray-dried powders
L Franceschinis, DM Salvatori, N Sosa… - Drying …, 2014 - Taylor & Francis
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 …
spray drying with potential use as food colorants or healthy ingredients. A characterization of …
Food stability determination by macro–micro region concept in the state diagram and by defining a critical temperature
MS Rahman - Journal of food engineering, 2010 - Elsevier
In the 1950s the concept of water activity was proposed for determining food stability. This
concept is now being used although it has some limitations. Indeed, these limitations mean …
concept is now being used although it has some limitations. Indeed, these limitations mean …
Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content
M Gagneten, R Corfield, MG Mattson, A Sozzi… - Powder Technology, 2019 - Elsevier
This work aimed at developing powders rich in antioxidant compounds and pigments from
three berries grown in argentine Patagonia: blackcurrant, raspberry and elderberry …
three berries grown in argentine Patagonia: blackcurrant, raspberry and elderberry …
Thermal behavior of selected starches in presence of other food ingredients studied by differential scanning calorimetery (DSC)–Review
This review article highlights the thermal behaviors of selected starches that were studied
using differential scanning calorimetery (DSC) with data shown in various research …
using differential scanning calorimetery (DSC) with data shown in various research …
Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures
ASP Gonzales, GB Naranjo, GE Leiva… - International Dairy Journal, 2010 - Elsevier
The kinetics of the Maillard reaction in skim milk powder was studied at a wide range of
water activities (0.31–0.98) under storage at mildly elevated temperature conditions (37, 50 …
water activities (0.31–0.98) under storage at mildly elevated temperature conditions (37, 50 …
Water activity concept and its role in food preservation
E Sandulachi - Meridian Ingineresc, 2012 - ibn.idsi.md
Food preservation involves the action taken to maintain the desired properties or nature of
foods, within a time frame, so that it remains safe and pleasant to consume. A stable food …
foods, within a time frame, so that it remains safe and pleasant to consume. A stable food …
Evaluation of physicochemical properties, amino acid profile and bioactivities of edible Bird's nest hydrolysate as affected by drying methods
Previous studies indicated that enzymatic hydrolysis of edible bird's nest (EBN)
glycoproteins to glycopeptides resulted in higher bioactivities than raw EBN. However, a …
glycoproteins to glycopeptides resulted in higher bioactivities than raw EBN. However, a …
Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs
NC Acevedo, V Briones, P Buera… - Journal of Food …, 2008 - Elsevier
Blanching, freezing and drying induce major changes in the physical properties of
processed foods. Microstructural changes induced by these processes in apple discs were …
processed foods. Microstructural changes induced by these processes in apple discs were …
Collapse and color changes in grapefruit juice powder as affected by water activity, glass transition, and addition of carbohydrate polymers
VRN Telis, N Martínez-Navarrete - Food Biophysics, 2009 - Springer
Physicochemical and structural properties of grapefruit juice powder were investigated as
affected by the addition of maltodextrins of two dextrose equivalent (DE) and gum arabic …
affected by the addition of maltodextrins of two dextrose equivalent (DE) and gum arabic …