Spray drying of red (Hylocereus polyrhizus) and white (Hylocereus undatus) dragon fruit juices: Physicochemical and antioxidant properties of the powder

International Journal of Food Science and Technology

Volumn 48, Issue 11, 2013, Pages 2391-2399

  Lee, Kar Hing ^a   Wu, Ta Yeong ^a   Siow, Lee Fong ^a  

^a MONASH UNIVERSITY MALAYSIA   (Malaysia)

Author keywords

Antioxidant; Dragon fruit; Food colouring; Functional food; Glass transition; Pitaya

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CONTENTS; ANTIOXIDANT PROPERTIES; FUNCTIONAL FOODS; INLET AIR TEMPERATURES; PITAYA; SPHERICAL MORPHOLOGIES; STORAGE TEMPERATURES;

FRUIT JUICES; FRUITS; GLASS; GLASS TRANSITION; SPRAY DRYING;

ANTIOXIDANTS;

HYLOCEREUS POLYRHIZUS; HYLOCEREUS UNDATUS; STENOCEREUS STELLATUS;

EID: 84885481476     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12230     Document Type: Article

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