Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)

Food and Bioproducts Processing

Volumn 93, Issue , 2015, Pages 39-50

  De Souza, Volnei Brito ^a   Thomazini, Marcelo ^a   Balieiro, Julio César De Carvalho ^a   Fávaro Trindade, Carmen Sílvia ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Anthocyanins; Atomization; Color parameters; Encapsulation; Pomace; Sorption isotherms

Indexed keywords

ADSORPTION ISOTHERMS; ATOMIZATION; BREWERIES; BYPRODUCTS; CARRIER CONCENTRATION; COLOR; DRYING; ENCAPSULATION; EXTRACTION; FLAVORS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; INFRARED SPECTROSCOPY; ISOTHERMS; MOISTURE; MOISTURE DETERMINATION; POLYSACCHARIDES; SOLUBILITY; SORPTION; SPRAY DRYING;

COLOR PARAMETER; DRYING TEMPERATURE; FREEZE DRIED SAMPLES; INLET AIR TEMPERATURES; MOISTURE SORPTION ISOTHERMS; PHYSICOCHEMICAL PROPERTY; POMACE; SORPTION ISOTHERMS;

ANTHOCYANINS;

VITACEAE; VITIS LABRUSCA;

EID: 84922213952     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2013.11.001     Document Type: Article

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