Effects of spray drying on physical properties, total phenolic content and antioxidant activity of carob molasses

International Journal of Food Engineering

Volumn 8, Issue 4, 2012, Pages

  Akkaya, Züleyha ^a   Tavman, Sebnem ^a   Kumcuoglu, Seher ^a   Schuchmann, Heike Petra ^b   Gaukel, Volker ^b   Schröder, Jewe ^b  

^a EGE UNIVERSITY   (Turkey)

^b KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Antioxidant activity; Carob molasses; Glass transition; Phenolic content; Spray drying

Indexed keywords

AIR INLET TEMPERATURE; ANTIOXIDANT ACTIVITIES; DRYER AIR; DRYING AGENT; HANDLING PROPERTIES; INCREASING EFFECT; MALTODEXTRINS; NUTRITIONAL VALUE; PHENOLIC CONTENT; SPRAY-DRIED POWDERS; TOTAL PHENOLIC CONTENT; WATER ACTIVITY; WETTING BEHAVIOR;

AIR INTAKES; FLAVORS; GLASS TRANSITION; MOISTURE DETERMINATION; POLYSACCHARIDES; SPRAY DRYING; WETTING;

PHENOLS;

CERATONIA SILIQUA;

EID: 84870500911     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.1515/1556-3758.2593     Document Type: Article

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