Ascorbic Acid And Anthocyanin Retention During Spray Drying Of Acerola Pomace Extract

Journal of Food Processing and Preservation

Volumn 34, Issue 5, 2010, Pages 915-925

  Moreira, Germano Éder Gadelha ^a   De Azeredo, Henriette Monteiro Cordeiro ^b   De Medeiros, Maria De Fátima Dantas ^a   De Brito, Edy Sousa ^b   De Souza, Arthur Cláudio Rodrigues ^b  

^a Universidade Federal do Rio Grande no Norte   (Brazil)

^b EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ACEROLA; ANTIOXIDANT PROPERTIES; ASCORBIC ACIDS; DEGENERATIVE DISEASE; FRUIT EXTRACTS; INLET TEMPERATURE; JUICE PROCESSING; MALTODEXTRINS; MAXIMUM DEGREE; PROCESSING PARAMETERS; RESPONSE SURFACE METHODOLOGY; VITAMIN C;

ANTHOCYANINS; CURING; INDUSTRIAL RESEARCH; KETONES; ORGANIC ACIDS; PLANT EXTRACTS; SPRAY DRYING; SUGARS;

DRYING;

ANACARDIUM OCCIDENTALE;

EID: 78649493850     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2009.00409.x     Document Type: Article

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