Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying: evaluation of foam and powder properties

Journal of the Science of Food and Agriculture

Volumn 98, Issue 5, 2018, Pages 2002-2010

  Darniadi, Sandi ^a,b   Ho, Peter ^a   Murray, Brent S ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b INDONESIAN AGENCY FOR AGRICULTURAL RESEARCH AND DEVELOPMENT   (Indonesia)

Author keywords

blueberry; foam, spray drying; foam mat freeze drying; powder

Indexed keywords

CHEMISTRY; COMPARATIVE STUDY; DEVICES; FOOD HANDLING; FREEZE DRYING; FRUIT; PARTICLE SIZE; POWDER; PROCEDURES; VACCINIUM;

BLUEBERRY PLANTS; FOOD HANDLING; FREEZE DRYING; FRUIT; PARTICLE SIZE; POWDERS;

EID: 85033238452     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8685     Document Type: Article

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