The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract

Food and Bioproducts Processing

Volumn 91, Issue 4, 2013, Pages 539-548

  Caliskan, Gulsah ^a   Nur Dirim, S ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Maltodextrin; Powder properties; Spray drying; Sumac; Total phenolic content

Indexed keywords

ANTI-OXIDANT ACTIVITIES; DRYING CONDITION; MALTODEXTRINS; OUTLET TEMPERATURE; POWDER PROPERTIES; SUMAC; TOTAL PHENOLIC CONTENT; TOTAL SOLUBLE SOLIDS;

ATMOSPHERIC TEMPERATURE; POLYSACCHARIDES; SPRAY DRYING;

FLAVORS;

HEDERA; RHUS; RHUS CORIARIA;

EID: 84888636362     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2013.06.004     Document Type: Article

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