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Blackberry pulp microencapsulation with arrowroot starch and gum arabic mixture by spray drying and freeze drying

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Blackberry pulp microencapsulation with arrowroot starch and gum arabic mixture by spray drying and freeze drying

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dc.contributor.author Nogueira, Gislaine es_ES
dc.contributor.author Fakhouri, Farayde es_ES
dc.contributor.author de Oliveira, Rafael es_ES
dc.date.accessioned 2019-02-13T07:25:25Z
dc.date.available 2019-02-13T07:25:25Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/116657
dc.description.abstract [EN] The objective of this research work was to obtain blackberry pulp powder (BL, without encapsulating agent) and microencapsulated blackberry pulp (ML, with encapsulating agent :mixture of starch arrowroot and gum arabic (1:1)) obtained by freeze drying and spray drying and evaluate their physico-chemical properties. The yield of blackberry freeze drying process was higher than the value found for spray drying process. The presence of encapsulating agent and drying method used for producing the powders influenced the average particle size, diameter, hygroscopicity, solubility, wettability and anthocyanin content of the powders. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Process yield es_ES
dc.subject Average size es_ES
dc.subject Hygroscopicity es_ES
dc.subject Solubility es_ES
dc.subject Anthocyanin es_ES
dc.subject Antioxidant property es_ES
dc.title Blackberry pulp microencapsulation with arrowroot starch and gum arabic mixture by spray drying and freeze drying es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7815
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Nogueira, G.; Fakhouri, F.; De Oliveira, R. (2018). Blackberry pulp microencapsulation with arrowroot starch and gum arabic mixture by spray drying and freeze drying. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1059-1066. https://doi.org/10.4995/IDS2018.2018.7815 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7815 es_ES
dc.description.upvformatpinicio 1059 es_ES
dc.description.upvformatpfin 1066 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela 7815 es_ES


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