Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application

LWT

Volumn 65, Issue , 2016, Pages 689-694

  Alvim, Izabela Dutra ^a   Stein, Mirella Abreu ^a   Koury, Isabela Paes ^a   Dantas, Fiorella Balardin Hellmeister ^a   Cruz, Carla Léa de Camargo Vianna ^a  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Ascorbic acid; Biscuits; Microencapsulation; Spray chilling; Spray drying

Indexed keywords

HYDROPHOBICITY; MICROENCAPSULATION; SPRAY DRYING; SURFACE CHEMISTRY;

BISCUITS; DEGREE OF PROTECTION; ENCAPSULATION EFFICIENCY; ENCAPSULATION METHODS; HYDROPHOBIC SURFACES; PARTICLE CHARACTERISTICS; PROTECTIVE EFFECTS; SPHERICAL MORPHOLOGIES;

ASCORBIC ACID;

EID: 84952014830     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.08.049     Document Type: Article

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