Effect of Process Variables on Spray-Dried Garlic Juice Quality Evaluated by Multivariate Statistic

Food and Bioprocess Technology

Volumn 7, Issue 8, 2014, Pages 2434-2442

  Rodriguez Jimenes G C ^a   Paramo Calderon D E ^b   Wall Martinez H A ^a   Robles Olvera, V J ^a   Valerio Alfaro, G ^a   Garcia Alvarado M A ^a  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b UNIVERSIDAD DEL PAPALOAPAN   (Mexico)

Author keywords

Allicin retention; Principal component analysis; Process variables; Pyruvic acid retention; Spray dried garlic juice

Indexed keywords

ATMOSPHERIC TEMPERATURE; FLAVORS; ORGANIC ACIDS; PRINCIPAL COMPONENT ANALYSIS;

ALLICIN RETENTION; CARRIER MATERIAL; COLOR COORDINATES; CONVECTIVE DRYING; MULTIVARIATE STATISTICS; PROCESS VARIABLES; PYRUVIC ACID; SPRAY-DRIED GARLIC JUICE;

QUALITY CONTROL;

ACACIA SENEGAL; ALLIUM SATIVUM;

EID: 84903739178     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1311-0     Document Type: Article

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