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.21 Buffo , R.A. , Probst , K. , Zehentbauer , G. , Luo , Z. & Reineccius , G.A. ( 2002 ): Effects of agglomeration on the properties of spray-dried encapsulated flavours . Flavour Frag. J. , 17 , 292 – 299

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technique, which eases storage, transportation, and increases the shelf life up to several months. Spray drying produces regular and spherical shaped powder particles through the atomisation of fine liquid droplets ( Fazaeli et al., 2012 ). Spray drying of

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Acta Alimentaria
Authors: A. Dobrinčić, L. Tuđen, M. Repajić, I. Elez Garofulić, Z. Zorić, V. Dragović-Uzelac, and B. Levaj

& Edyards-Lsvy, 2011 ), which may cause the loss of their basic function. In order to preserve their biochemical functions, microencapsulation process could be applied. The most commonly used microencapsulation technique is spray drying, where carrier

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, especially in liquid and gases, and protecting desirable and covering undesirable properties during storage ( M ortazavi et al., 2008 ). Two important encapsulating processes are spray drying and liposome entrapment. Spray drying encapsulation is a flexible

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Acta Alimentaria
Authors: L. Cuevas-Glory, M. Bringas-Lantigua, E. Sauri-Duch, O. Sosa-Moguel, J.A. Pino, and H. Loría-Sunsa

. Chin, , S.-T. , Nazimah , S.A.H. , Quek, , S.-Y., , Mana , Y.B.C. , Rahman , R.A. & Hashim , D.M. ( 2010 ): Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder . LWT

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Introduction In food industry spray drying processes are widely used to produce dry free flowing powder starting from a liquid formulation. Since this is a one stage process with high drying capacity it has advantages compared to multi stage

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, and margarine. In the present study, refined PO fractions were microencapsulated by spray drying and using SMP and MD as coating materials. The use of SMP as coating material is unique for this treatment, since SMP is used together with PO

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. Bernstein , A. & Noreña , C.P.Z. ( 2015 ): Encapsulation of red cabbage ( Brassica oleracea L. var. capitata L. f. rubra) anthocyanins by spray drying using different encapsulating agents . Braz. Arch. Biol. Techn. , 58 , 944 – 952

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. Jantzen , M. ; Göpel , A. ; Beermann , C. ( 2013 ) “ Direct Spray Drying and Microencapsulation of Probiotic Lactobacillus Reuteri from Slurry Fermentation with Whey ”, in Journal of Applied Microbiology 115 ( 2013 ), pp. 1029 – 1036

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Acta Alimentaria
Authors: J.A. Pino, E. Sauri-Duch, O. Sosa-Moguel, C.A. Can-Cauich, V.M. Moo-Huchin, and L. Cuevas-Glory

libraries. The constituents of the aroma distillate were quantified after the areas of each detected compound were normalised and expressed as a percentage area. Process optimisation for the spray drying and volatiles retention was done by using the total

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