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Journal of Food Engineering, ISSN 0260-8774, 2008, Volume 88, Issue 3, pp. 411 - 418
The objective of this work was to study the influence of spray drying conditions on the physicochemical properties of açai powder. The process was carried out... 
Spray drying | Anthocyanins | Morphology | Açai | Physicochemical properties | CAPACITY | CAMU MYRCIARIA-DUBIA | morphology | anthocyanins | MILK POWDERS | STABILITY | FOOD SCIENCE & TECHNOLOGY | acai | PIGMENTS | ENGINEERING, CHEMICAL | physicochemical properties | ULTRAFILTRATION | JUICE | MICROENCAPSULATION | spray drying | Hygroscopicity | Flow rate | Moisture content | Maltodextrin | Mass transfer | Inlets
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 01/2017, Volume 97, Issue 2, pp. 669 - 678
BACKGROUNDProcyanidins from the bark of hawthorn (Crataegus monogyna Jacq.) were isolated and purified. Qualitative and quantitative composition was compared... 
inulin | antioxidant properties | hawthorn | anti‐inflammatory properties | procyanidins | micro‐encapsulation | micro-encapsulation | anti-inflammatory properties | FRUITS | FOOD SCIENCE & TECHNOLOGY | ENCAPSULATION | AGRICULTURE, MULTIDISCIPLINARY | ROSEMARY ESSENTIAL OIL | MICROENCAPSULATION | FOOD INGREDIENTS | HEALTH | CHEMISTRY, APPLIED | EXTRACTS | COCOA | Plant Extracts - chemistry | Plant Shoots - growth & development | Antioxidants - chemistry | Free Radical Scavengers - chemistry | Anti-Inflammatory Agents, Non-Steroidal - chemistry | Plant Bark - growth & development | Plant Shoots - chemistry | Plant Bark - chemistry | Proanthocyanidins - chemistry | Catechin - analysis | Crataegus - growth & development | Chemical Phenomena | Free Radical Scavengers - analysis | Polysaccharides - chemistry | Proanthocyanidins - analysis | Food Handling | Antioxidants - analysis | Cold Temperature | Inulin - chemistry | Fruit - chemistry | Food Storage | Inulin - analysis | Anti-Inflammatory Agents, Non-Steroidal - analysis | Plant Extracts - isolation & purification | Free Radical Scavengers - isolation & purification | Polysaccharides - analysis | Fruit - growth & development | Prebiotics - analysis | Phenols - analysis | Antioxidants - isolation & purification | Crataegus - chemistry | Phenols - chemistry | Catechin - analogs & derivatives | Catechin - chemistry | Proanthocyanidins - isolation & purification | Antioxidants | Anti-inflammatory drugs | Dextrins | Herbal medicine | Food science | Index Medicus | Carriers | Stability | Procyanidins | Efficiency | Maltodextrin | Inulin | Bark
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2010, Volume 98, Issue 3, pp. 385 - 392
Gac fruit aril has an attractive orange red colour and very high level of carotenoids, giving it exceptional antioxidant properties. However, spray drying of... 
Spray drying | Gac powder | Carotenoids | Gac aril | Antioxidant activity | PHYSICAL-PROPERTIES | FOOD SCIENCE & TECHNOLOGY | ENCAPSULATION | PREVENTION | PIGMENTS | ENGINEERING, CHEMICAL | BETA-CAROTENE | TOMATO POWDER | LYCOPENE | DEHYDRATION | JUICE | MICROENCAPSULATION | Antioxidants | Universities and colleges | Dextrins | Analysis | Colors (materials) | Maltodextrin | Colour | Inlets | Drying
Journal Article
MOLECULES, ISSN 1420-3049, 02/2019, Volume 24, Issue 4, p. 702
The fat-soluble antioxidant 3,3-diindolylmethane (DIM), is a natural phytochemical found in Brassica vegetables, such as cabbage, broccoli, and Brussels... 
polymerized whey protein | COMPLEX | 3-diindolylmethane | BIOCHEMISTRY & MOLECULAR BIOLOGY | CONTROLLED-RELEASE | BETA-LACTOGLOBULIN | CHEMISTRY, MULTIDISCIPLINARY | nanoparticles | physicochemical properties | TEMPERATURE | GROWTH | MICROENCAPSULATION | MICROCAPSULES | 3,3'-DIINDOLYLMETHANE | CELL | PHYSICAL STABILITY | 3,3′-diindolylmethane
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 11/2015, Volume 64, Issue 1, pp. 405 - 411
Black glutinous rice (BGR) was milled and the bran was collected for anthocyanins extraction. The broken rice fraction was enzymatically produced as black... 
Spray drying | Anthocyanins | Freeze drying | Microencapsulation | Black glutinous rice bran | PHYSICOCHEMICAL PROPERTIES | MILK POWDERS | STABILITY | FOOD SCIENCE & TECHNOLOGY | PIGMENTS
Journal Article
Polymer Degradation and Stability, ISSN 0141-3910, 03/2019, Volume 161, pp. 108 - 113
Journal Article