-
1
-
-
1842455135
-
Physical properties of powdered pineapple (Ananas comosus) juice-Effect of malt dextrin concentration and atomization speed
-
Abadio, F.D.B., Domingues, A.M., Borges, S.V. and Oliveira, V.A. 2004. Physical properties of powdered pineapple (Ananas comosus) juice-Effect of malt dextrin concentration and atomization speed. Journal of Food Engineering 64: 285-287.
-
(2004)
Journal of Food Engineering
, vol.64
, pp. 285-287
-
-
Abadio, F.D.B.1
Domingues, A.M.2
Borges, S.V.3
Oliveira, V.A.4
-
2
-
-
84870582578
-
-
th ed. Association of Official Analytical Chemists: Maryland, USA.
-
th ed. Association of Official Analytical Chemists: Maryland, USA.
-
(2007)
Official methods of analysis
-
-
-
4
-
-
0034473801
-
Production and properties of spray-dried Amaranthus betacyanin pigments
-
Cai, Y.Z. and Corke, H. 2000. Production and properties of spray-dried Amaranthus betacyanin pigments. Journal of Food Science 65: 1248-1252.
-
(2000)
Journal of Food Science
, vol.65
, pp. 1248-1252
-
-
Cai, Y.Z.1
Corke, H.2
-
5
-
-
0034822030
-
Chemical Stability and Colorant Properties of Betaxanthin Pigments from Celosia argentea
-
Cai, Y.Z., Sun, M., Schliemann, W. and Corke, H. 2001. Chemical Stability and Colorant Properties of Betaxanthin Pigments from Celosia argentea. Journal of Agricultural and Food Chemistry 49: 4429-4435.
-
(2001)
Journal of Agricultural and Food Chemistry
, vol.49
, pp. 4429-4435
-
-
Cai, Y.Z.1
Sun, M.2
Schliemann, W.3
Corke, H.4
-
6
-
-
25644459314
-
Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization
-
Cano-Chauca, M., Stringheta, P.C., Ramos, A.M. and Cal-Vidal J. 2005. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization. Innovative Food Science and Emerging Technologies 6: 420-428.
-
(2005)
Innovative Food Science and Emerging Technologies
, vol.6
, pp. 420-428
-
-
Cano-Chauca, M.1
Stringheta, P.C.2
Ramos, A.M.3
Cal-Vidal, J.4
-
7
-
-
4444310093
-
Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties
-
Goula, A.M. and Adamopoulos, K.G. 2005. Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties. Journal of Food Engineering 66: 35-42.
-
(2005)
Journal of Food Engineering
, vol.66
, pp. 35-42
-
-
Goula, A.M.1
Adamopoulos, K.G.2
-
8
-
-
46049107531
-
Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II. Powder Properties
-
Goula, A.M. and Adamopoulos, K. G. 2008. Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II. Powder Properties. Drying Technology 26 (6): 726-737.
-
(2008)
Drying Technology
, vol.26
, Issue.6
, pp. 726-737
-
-
Goula, A.M.1
Adamopoulos, K.G.2
-
9
-
-
33746339260
-
Spray-Drying of Amylase Hydrolyzed Sweet potato Puree and Physicochemical Properties of Powder
-
Grabowski, J.A., Truong, V.D. and Daubert, C.R. 2006. Spray-Drying of Amylase Hydrolyzed Sweet potato Puree and Physicochemical Properties of Powder. Journal of Food Science 71 (5): E209-217.
-
(2006)
Journal of Food Science
, vol.71
, Issue.5
-
-
Grabowski, J.A.1
Truong, V.D.2
Daubert, C.R.3
-
10
-
-
57749109921
-
Study of optimal temperature, pH and stability of dragon fruit (Hylocereus polyrhizus) peel for use as potential natural colorant
-
Harivaindaram, K.V., Rebecca, O.P.S. and Chandran, S. 2008. Study of optimal temperature, pH and stability of dragon fruit (Hylocereus polyrhizus) peel for use as potential natural colorant. Pakistan Journal of Biological Sciences 11: 2259-2263.
-
(2008)
Pakistan Journal of Biological Sciences
, vol.11
, pp. 2259-2263
-
-
Harivaindaram, K.V.1
Rebecca, O.P.S.2
Chandran, S.3
-
11
-
-
12344281654
-
Thermal degradation of betacyanins in juices from purple pitaya [Hylocereus polyrhizus (Weber) Britton & Rose] monitored by high-performance liquid chromatography-tandem mass spectometric analyses
-
Herbach, K.M., Stintzing, F.C. and Carle, R. 2004. Thermal degradation of betacyanins in juices from purple pitaya [Hylocereus polyrhizus (Weber) Britton & Rose] monitored by high-performance liquid chromatography-tandem mass spectometric analyses. European Food Research and Technology 219: 377-385.
-
(2004)
European Food Research and Technology
, vol.219
, pp. 377-385
-
-
Herbach, K.M.1
Stintzing, F.C.2
Carle, R.3
-
12
-
-
33745252561
-
Betalain Stability and Degradation-Structural and Chromatic Aspects
-
Herbach, K.M., Stintzing, F.C. and Carle, R. 2006. Betalain Stability and Degradation-Structural and Chromatic Aspects. Journal of Food Science 71 (4): R41-50.
-
(2006)
Journal of Food Science
, vol.71
, Issue.4
-
-
Herbach, K.M.1
Stintzing, F.C.2
Carle, R.3
-
13
-
-
0000305039
-
Exploiting study on the red pigment in Amaranthus tricolor
-
Huo, G.H. and Guo, C.Z. 1994. Exploiting study on the red pigment in Amaranthus tricolor. Acta Agriculture 16: 106-111.
-
(1994)
Acta Agriculture
, vol.16
, pp. 106-111
-
-
Huo, G.H.1
Guo, C.Z.2
-
14
-
-
0346724616
-
Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties
-
Jaya, S. and Das, H. 2004. Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties. Journal of Food Engineering 63: 125-134.
-
(2004)
Journal of Food Engineering
, vol.63
, pp. 125-134
-
-
Jaya, S.1
Das, H.2
-
15
-
-
84876455145
-
Spray drying optimization for red pitaya peel (Hylocereus polyrhizus)
-
Jamilah, B., Ee, S.C., Kharidah, M., Dzulkifly, M.A. and Noranizan, A. 2013. Spray drying optimization for red pitaya peel (Hylocereus polyrhizus). Food and Bioprocess Technology: An International Journal 6: 1332-1342.
-
(2013)
Food and Bioprocess Technology: An International Journal
, vol.6
, pp. 1332-1342
-
-
Jamilah, B.1
Ee, S.C.2
Kharidah, M.3
Dzulkifly, M.A.4
Noranizan, A.5
-
16
-
-
78449264299
-
Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel
-
Jamilah, B., Shu, C.E., Kharidah, M., Dzulkifly, M.A.and Noranizan, A. 2011. Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel. International Food Research Journal 18: 279-286.
-
(2011)
International Food Research Journal
, vol.18
, pp. 279-286
-
-
Jamilah, B.1
Shu, C.E.2
Kharidah, M.3
Dzulkifly M.A.and Noranizan, A.4
-
17
-
-
77953323452
-
Spray drying of nopal mucilage (Opuntia ficus-indica): Effects on powder properties and characterization
-
León-Martínez, F.M., Méndez-Lagunas, L.L. and Rodríguez-Ramírez, J. 2010. Spray drying of nopal mucilage (Opuntia ficus-indica): Effects on powder properties and characterization. Carbohydrate Polymers 81: 864-870.
-
(2010)
Carbohydrate Polymers
, vol.81
, pp. 864-870
-
-
León-Martínez, F.M.1
Méndez-Lagunas, L.L.2
Rodríguez-Ramírez, J.3
-
18
-
-
33750368294
-
Evaluation of different methods for the production of juice concentrates and fruit powders from cactus pear
-
Moßhammer, M. R., Stintzing, F. C. and Carle, R. 2006. Evaluation of different methods for the production of juice concentrates and fruit powders from cactus pear. Innovative Food Science and Emerging Technologies 7(4): 275-287.
-
(2006)
Innovative Food Science and Emerging Technologies
, vol.7
, Issue.4
, pp. 275-287
-
-
Moßhammer, M.R.1
Stintzing, F.C.2
Carle, R.3
-
19
-
-
53149143857
-
Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems
-
Obon, J.M., Castellar, M.R., Alacid, M. and Fernández-López, J.A. 2009. Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. Journal of Food Engineering 90: 471-479.
-
(2009)
Journal of Food Engineering
, vol.90
, pp. 471-479
-
-
Obon, J.M.1
Castellar, M.R.2
Alacid, M.3
Fernández-López, J.A.4
-
21
-
-
18144388981
-
Spray-drying of cactus pear juice (Opuntia streptacantha): effect on the physicochemical properties of powder and reconstituted product
-
Rodriguez-Hernandez, G.R., Gonzalez-Garcia, R., Grajales-Lagunes, A., Ruiz-Cabrera, M.A. and Abud-Archila, M. 2005. Spray-drying of cactus pear juice (Opuntia streptacantha): effect on the physicochemical properties of powder and reconstituted product. Drying Technology 23: 955-973.
-
(2005)
Drying Technology
, vol.23
, pp. 955-973
-
-
Rodriguez-Hernandez, G.R.1
Gonzalez-Garcia, R.2
Grajales-Lagunes, A.3
Ruiz-Cabrera, M.A.4
Abud-Archila, M.5
-
22
-
-
55249124747
-
Spray-Dried Tomato Powder: Reconstitution Properties and Colour
-
Sousa, A.S.D., Borges, S.V., Magalhães, N.F., Ricardo, H.V. and Azevedo, A. D. 2008. Spray-Dried Tomato Powder: Reconstitution Properties and Colour. Brazilian Archives of Biology and Technology 51 (4): 807-814.
-
(2008)
Brazilian Archives of Biology and Technology
, vol.51
, Issue.4
, pp. 807-814
-
-
Sousa, A.S.D.1
Borges, S.V.2
Magalhães, N.F.3
Ricardo, H.V.4
Azevedo, A.D.5
-
23
-
-
0036128032
-
Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Britton & Rose
-
Stintzing, F.C., Schieber, A. and Carle, R. 2002. Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Britton & Rose. Food Chemistry 77: 101-106.
-
(2002)
Food Chemistry
, vol.77
, pp. 101-106
-
-
Stintzing, F.C.1
Schieber, A.2
Carle, R.3
-
24
-
-
43049175001
-
Influence of process conditions on the physicochemical properties of acai (Euterpeoleraceae Mart.) powder produced by spray drying
-
Tonon, R.V., Brabet, C.A. and Hubinger, M.D. 2008. Influence of process conditions on the physicochemical properties of acai (Euterpeoleraceae Mart.) powder produced by spray drying. Journal of Food Engineering 88: 411-418.
-
(2008)
Journal of Food Engineering
, vol.88
, pp. 411-418
-
-
Tonon, R.V.1
Brabet, C.A.2
Hubinger, M.D.3
-
25
-
-
0029823108
-
Statistical aspects of kinetic modeling for food science problem
-
Van Bockel, M.A.J.S. 1996. Statistical aspects of kinetic modeling for food science problem. Journal of Food Science 61: 477-486.
-
(1996)
Journal of Food Science
, vol.61
, pp. 477-486
-
-
Van Bockel, M.A.J.S.1
-
26
-
-
25144504735
-
Antioxidant and antiproliferative activities of red pitaya
-
Wu, L.C., Hsu, H.W., Chen, Y.C., Chiu, C.C., Lin, Y.I. and Ho. J.A. 2006. Antioxidant and antiproliferative activities of red pitaya. Food Chemistry 95: 2319-327.
-
(2006)
Food Chemistry
, vol.95
, pp. 2319-2327
-
-
Wu, L.C.1
Hsu, H.W.2
Chen, Y.C.3
Chiu, C.C.4
Lin, Y.I.5
Ho, J.A.6
-
28
-
-
34548132830
-
Mathematical modelling of the kinetic of quality deterioration of intermediate moisture content banana during storage
-
Yan, Z.Y., Sousa-Gallagher, M.J. and Oliveira, F.A.R. 2008. Mathematical modelling of the kinetic of quality deterioration of intermediate moisture content banana during storage. Journal of Food Engineering 84: 359-367.
-
(2008)
Journal of Food Engineering
, vol.84
, pp. 359-367
-
-
Yan, Z.Y.1
Sousa-Gallagher, M.J.2
Oliveira, F.A.R.3
|