Spray-Drying of Green or Gold Kiwifruit Juice–Milk Mixtures; Novel Formulations and Processes to Retain Natural Fruit Colour and Antioxidants

Food and Bioprocess Technology

Volumn 8, Issue 1, 2015, Pages 191-207

  Sun Waterhouse, Dongxiao ^a,b,c   Waterhouse, Geoffrey I N ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Aqueous juice fractions; Green and gold kiwifruits; Kiwifruit juice milk powder; Maltodextrin; Pulp addition; Spray drying encapsulation

Indexed keywords

ANTIOXIDANTS; COLOR; DISSOLUTION; EFFICIENCY; FRUIT JUICES; FRUITS; POLYSACCHARIDES; POWDERS; SHEAR THINNING; SPRAY DRYING; ZINC COMPOUNDS;

AQUEOUS JUICE FRACTIONS; DISSOLUTION EFFICIENCIES; FUNCTIONAL INGREDIENT; KIWIFRUITS; MALTODEXTRINS; MILK POWDER; SHEAR-RATE DEPENDENCE; TOTAL PHENOLIC CONTENT;

DAIRIES;

ACTINIDIA DELICIOSA; CHRYSOGONUM VIRGINIANUM;

EID: 85027940724     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1397-4     Document Type: Article

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