Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments

By Yi-Zhong Cai, H. Corke. 2000

969 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/fc2efc13732b36f7c9ff3af2ff3b631a24038e38

How researchers see this paper

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

In Food Science

Citations in the corpus

Effects of Spray-Drying Conditions on the Physicochemical Properties of Blackberry Powder (2012, methodology): “Hygroscopicity was evaluated based on the method described by Cai and Corke[11] with modifications.”
Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. (2010, result): “This is consistent with the findings of a 240 number of studies, that increasing inlet air drying temperature results in 241 reducing bulk density (Walton & Mumford, 1999; Cai & Corke, 2000; Goula et 242 al., 2004; Chegini & Ghobadian, 2007).”
Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release (2013, methodology): “The methodology described by Cai and Corke (2000)was adopted to determine the hygroscopicity, with somemodifications.”
Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts (2016, methodology): “2 g/100 g) using different temperatures and concentration of maltodextrin (Cai and Corke, 2000), and those obtained for spray-dried”
Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying (2010, result): “Similar morphology was observed in microcapsules with different DE MDs (Dı́az et al., 2006; Cai & Corke, 2000).”
Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier (2007, background): “Cai and Corke (2000) were also reported that higher drying temperature (>180) is not suitable for spray drying of betacyanins.”
Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder (2015, methodology): “Hygroscopicity Hygroscopicity was evaluated based on themethod described by Cai and Corke [19] with modifications.”