Spray-Drying of Amylase Hydrolyzed Sweetpotato Puree and Physicochemical Properties of Powder

By J. A. Grabowski, V. Truong, C. Daubert. 2006

242 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/f66ac9dbf0a5110b8f665fe539a1abf801e00800

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biotechnology

1. A. O. Ashogbon
2. E. Akintayo

In Food Science

1. A. O. Ashogbon
2. E. Akintayo
3. José Maurício de Aguirre
4. S. P. M. Germer
5. C. C. Ferrari

Citations in the corpus

• Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder (2012, result): “Similar results have also been observed in purple sweet potato([21,27]) and pineapple([20]) produced by spray drying.”
• Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “[43] demonstrated that sweet potatoes can be spray dried into appealing powders.”
• Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. (2010, background): “Spray drying has been successfully applied for carotenoid 55 stability in plant foods such as carrots, tomato pulp, sweet potato and sea 56 buckthorn (Wagner & Warthesen, 1995; Goula & Adamopoulos, 2005; 57 Grabowski et al., 2006; Laos et al., 2007).”