17 research outputs found
Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis
Full text linkComparison of spray-drying, drum-drying and freeze-drying for beta-carotene encapsulation and preservation
No full textPure beta-carotene was encapsulated in 25 Dextrose Equivalent maltodextrin by three drying processes (spray, freeze and drum), Stability was studied at 11% and 32% RH and 25 degrees C, 35 degrees C and 45 degrees C. No significant influence of %RH was observed on the retention of beta-carotene. Oxidation followed first order kinetics with an initial fast first order reaction followed by a second much slower first order reaction period, Although drum-drying caused more initial loss in drying, the lower surface carotenoids and larger particle size resulted in greater stability as compared to the other methods, The chromametric measurements of "L" and "a" corresponded to the other kinetics and indicated that the first period rapid loss corresponded to the oxidation of surface carotenoids.6261158116
The potential use of cellophane test strips for the quick determination of food colours
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Quality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM System
No full textStability of β-carotene in carrot powder and sugar confection as affected by resistant maltodextrin and octenyl succinate anhydride (OSA) starches
No full textUltrasound-assisted extracted dietary fibre from culinary banana bract as matrices for anthocyanin: its preparation, characterization and storage stability
No full textArtificial neural network modelling of the chemical composition of carrots submitted to different pre-drying treatments
No full textThermal analysis as screening technique to assess spray-drying process of encapsulated “yacon” juice
No full textCarotenoid Content and Physicochemical and Sensory Characteristics of Carrot Chips Deep-Fried in Different Oils at Several Temperatures
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