Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder

Journal of Food Engineering

Volumn 165, Issue , 2015, Pages 172-178

  Oberoi, Davinder Pal Singh ^a   Sogi, Dalbir Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Freeze drying; Lycopene; Maltodextrin; Spray drying; Watermelon

Indexed keywords

COLOR COMPUTER GRAPHICS; POLYSACCHARIDES;

FREEZE DRYING; GOOD CORRELATIONS; LYCOPENE CONTENT; LYCOPENES; MALTODEXTRINS; SPRAY-DRIED POWDERS; WATERMELON; WATERMELON JUICES;

SPRAY DRYING;

CITRULLUS LANATUS VAR. LANATUS;

EID: 84934298776     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.06.024     Document Type: Article

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