Comparative Analysis of Concurrent (CC), Mixed Flow (MX), and Combined Spray Drying Configurations on the Physicochemical Characteristics of Satsuma Mandarin (Citrus unshiu) Juice Powders

Satsuma mandarins are good sources of vitamin C and can be used as raw materials to produce novel plant-based food ingredients including satsuma mandarin juice powders (SJP). Food powders produced via spray drying often show thermal degradation due to the drying conditions and high drying air temper...

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Detalles Bibliográficos
Autores principales: Cruz-Padilla, Javier, Reyes, Vondel, Cavender, George, Chotiko, Arranee, Gratzek, James, Mis Solval, Kevin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530200/
https://www.ncbi.nlm.nih.gov/pubmed/37761223
http://dx.doi.org/10.3390/foods12183514

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530200/
https://www.ncbi.nlm.nih.gov/pubmed/37761223
http://dx.doi.org/10.3390/foods12183514

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