The physicochemical properties of spray-dried watermelon powders
By S. Quek, Ngan King Chok, P. Swedlund. 2007
805 citations recorded by the source corpus.
Subfields: Biochemistry, Food Science, Insect Science
View Paper: https://www.semanticscholar.org/paper/437901b05a6108150c1aef73e7b4765df5661e35
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In Biochemistry
In Food Science
- C. Fávaro-Trindade
- S. Francis
- S. Dirim
- S. J. Bosco
- José Maurício de Aguirre
- S. P. M. Germer
- S. Santhalakshmy
- C. C. Ferrari
Citations in the corpus
- Influence of spray-drying operating conditions on Rhamnus purshiana (Cáscara sagrada) extract powder physical properties (2011, background): “In different plant extract spray-drying with other carriers [11,30,38], the inlet air temperature appeared as one of the operating variables withmore impact onMC.”
- Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder (2015, background): “[24] and Tonon et al.”
- Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder (2012, background): “Quek et al.([16]) reported that when the maltodextrin concentration is too high, the resulting powder has a lower quality because the nutrients present in the fruit are diluted.”
- Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. (2010, background): “230 Similarly, Abadio et al. (2004) found that an increased concentration of 231 maltodextrin 10 DE, from 10% to 15%, reduced the moisture content of 232 resultant pineapple juice powders.”
- Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts (2016, background): “The effect of different inlet air temperatures n color of spray-dried watermelon powders was previously ssessed and a reduction in the value of L* with an increase in nlet air temperature was observed (Quek et al., 2007).”
- The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders (2016, background): “Consequently, the moisture content of the powders decreased [11,25, 39,46].”