Modeling and stability of polyphenol in spray-dried and freeze-dried fruit encapsulates

Powder Technology

Volumn 277, Issue , 2015, Pages 89-96

  Ramírez, Mónica J ^a   Giraldo, Gloria I ^a   Orrego, Carlos E ^a  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

Author keywords

Encapsulation; Freeze drying; Phenolics; Spray drying; Storage

Indexed keywords

ENCAPSULATION; ENERGY STORAGE; FLAVORS; FREEZING; FRUIT JUICES; FRUITS; INLET FLOW; LOW TEMPERATURE DRYING; REACTION KINETICS; SPRAY DRYING;

AIR INLET TEMPERATURE; FREEZE DRYING; INDEPENDENT VARIABLES; OPERATIONAL PARAMETERS; OPERATIONAL VARIABLES; PHENOLICS; PHYSICOCHEMICAL PROPERTY; REACTION RATE COEFFICIENTS;

DRYING;

GALLIC ACID; GUM ARABIC; MALTODEXTRIN; POLYPHENOL;

AIR TEMPERATURE; ARTICLE; CONCENTRATION (PARAMETERS); ENCAPSULATION; FREEZE DRYING; FRUIT JUICE; MATHEMATICAL COMPUTING; MOISTURE; MOLECULAR MODEL; MOLECULAR STABILITY; PHYSICAL CHEMISTRY; PHYSICAL PARAMETERS; REACTION ANALYSIS; REPRODUCIBILITY; SPRAY DRYING;

EID: 84924965714     PISSN: 00325910     EISSN: 1873328X     Source Type: Journal    
DOI: 10.1016/j.powtec.2015.02.060     Document Type: Article

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