articleTop 1% cited
Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying
Journal of Food Engineering · 2008 · Vol. 88(3) · pp. 411–418
Renata Valeriano Tonon✉(Universidade Estadual de Campinas (UNICAMP))Catherine Brabet(UMR QualiSud)Míriam Dupas Hubinger(Universidade Estadual de Campinas (UNICAMP))
Microencapsulation and Drying ProcessesBee Products Chemical AnalysisFood Drying and ModelingMaltodextrinSpray dryingWater activityWater contentYield (engineering)AnthocyaninChemistryMaterials scienceCentral composite designMoisture
Funding
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Conselho Nacional de Desenvolvimento Científico e Tecnológico
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861
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Cited by
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References
Anthocyanins as food colors
Food and Chemical Toxicology · 1983 · 748 citations
Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier
Journal of Food Engineering · 2006 · 572 citations
Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration
Journal of Food Engineering · 2007 · 744 citations
Oxygen Radical Absorbing Capacity of Anthocyanins
Journal of Agricultural and Food Chemistry · 1997 · 1,372 citations
Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments
Journal of Food Science · 2000 · 990 citations
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59,546 citations
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