Optimization of spray drying of an innovative functional food: Fermented mixed juice of carrot and watermelon

Drying Technology

Volumn 29, Issue 10, 2011, Pages 1121-1131

  Mestry, A P ^a   Mujumdar, A S ^b   Thorat, B N ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Carrot; Fermentation; Functional food; Probiotic; Spray drying; Watermelon

Indexed keywords

AIR TEMPERATURE; ATOMIZATION PRESSURE; BETA CAROTENE; BIOLOGICAL PROPERTIES; CARROT; CARROT JUICE; DRIED POWDER; DRYING PROCESS; ELEVATED TEMPERATURE; EXPOSURE TIME; FEED-RATES; FLOWABILITY; FUNCTIONAL FOODS; LACTOBACILLUS ACIDOPHILUS; LYCOPENES; MALTODEXTRINS; NUTRITIONAL VALUE; PROBIOTICS; PROTEIN CONTENTS; REDUCING SUGARS; RESPONSE SURFACE METHODOLOGY; SOLUBILITY DATA; TITRABLE ACIDITY; VIABLE COUNT; WATERMELON;

DIFFERENTIAL SCANNING CALORIMETRY; FERMENTATION; FLAVORS; OPTIMIZATION; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING; SUGARS;

THERMAL PROCESSING (FOODS);

EID: 79960261433     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2011.566968     Document Type: Article

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