Microencapsulation of Tender Coconut Water by Spray Drying: Effect of Moringa oleifera Gum, Maltodextrin Concentrations, and Inlet Temperature on Powder Qualities

Food and Bioprocess Technology

Volumn 10, Issue 9, 2017, Pages 1668-1684

  Nambiar, Reshma B ^a   Sellamuthu, Periyar Selvam ^a   Perumal, Anand Babu ^a  

^a SRM INSTITUTE OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Antioxidant; Moringa oleifera gum; Morphology; Optimum conditions; Tender coconut water; Total phenol

Indexed keywords

ANTIOXIDANTS; CHARACTERIZATION; EFFICIENCY; FREE RADICALS; MICROENCAPSULATION; MORPHOLOGY; PHENOLS; POLYSACCHARIDES; SPRAY DRYING; X RAY DIFFRACTION ANALYSIS;

ANTI-OXIDANT ACTIVITIES; COCONUT WATER; ENCAPSULATION EFFICIENCY; MORINGA OLEIFERA; OPTIMUM CONDITIONS; POWDER CHARACTERISTICS; RADICAL SCAVENGING ACTIVITY; TOTAL PHENOLS;

ENCAPSULATION;

EID: 85020752483     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-017-1934-z     Document Type: Article

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