Effect of the temperature on the spray drying of Roselle extracts (Hibiscus sabdariffa L.)

Plant Foods for Human Nutrition

Volumn 64, Issue 1, 2009, Pages 62-67

  Gonzalez Palomares, Salvador ^a   Estarrón Espinosa, Mirna ^b   Gómez Leyva, Juan Florencio ^a   Andrade González, Isaac ^a  

^a INSTITUTO TECNOLÓGICO DE TLAJOMULCO   (Mexico)

^b CENTRO DE INVESTIGACIÓN Y ASISTENCIA EN TECNOLOGÍA Y DISEÑO DEL ESTADO DE JALISCO   (Mexico)

Author keywords

Roselle powder; Sensory analysis; Spray dryer; Volatile components

Indexed keywords

ALDEHYDE; ESTER; HYDROCARBON; PLANT EXTRACT; TERPENE;

ARTICLE; CHEMISTRY; DESICCATION; FOOD HANDLING; FOOD PRESERVATION; HIBISCUS; MASS FRAGMENTOGRAPHY; METHODOLOGY; PH; SOLID PHASE MICROEXTRACTION; STANDARD; TASTE; TEMPERATURE; VOLATILIZATION;

ALDEHYDES; DESICCATION; ESTERS; FOOD HANDLING; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HIBISCUS; HYDROCARBONS; HYDROGEN-ION CONCENTRATION; PLANT EXTRACTS; SOLID PHASE MICROEXTRACTION; TASTE; TEMPERATURE; TERPENES; VOLATILIZATION;

HIBISCUS; HIBISCUS SABDARIFFA;

EID: 59849113169     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-008-0103-y     Document Type: Article

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