Evaluation of ultrasonic nozzle with spray-drying as a novel method for the microencapsulation of blueberry's bioactive compounds

Innovative Food Science and Emerging Technologies

Volumn 32, Issue , 2015, Pages 136-145

  Tatar Turan, Feyza ^a   Cengiz, Alime ^a   Kahyaoglu, Talip ^a,b  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

^b YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Bioactive compounds; Blueberry; Conventional nozzle; Freeze drying; Spray drying; Ultrasonic nozzle

Indexed keywords

CHEMICAL CONTAMINATION; DRYING; LOW TEMPERATURE DRYING; MICROSPHERES; NOZZLES; PLANTS (BOTANY); QUALITY CONTROL; SPRAY DRYING;

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; BLUEBERRY; FREEZE DRYING; MORPHOLOGICAL CHARACTERISTIC; PHYSICOCHEMICAL PROPERTY; TOTAL PHENOLIC CONTENT; ULTRASONIC NOZZLE;

SPRAY NOZZLES;

EID: 84952630103     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.09.011     Document Type: Article

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