Background Spray drying is extensively used to preserve fruit and vegetable juices in
powder form. The major concern is to obtain high quality fruit and vegetable powders, which …

Background Spray-drying is one of the highly utilized techniques to increase the shelf-life of
food products. However, there are problems during spray-drying of sugar-rich fruit and …

One approach to improving sustainable food production is to add value to fruit by-products,
which are currently used as animal feed or discarded, yet may be useful sources of natural …

Spray drying is one of the oldest, most common, and economical techniques typically
employed for producing dry powders from flowable feeds which can be a solution …

Background Natural food colorants obtained from plants are of growing interest, as they are
safe and healthy and positively affect the color of the food; in addition, they may have further …

Spray-dried flaxseed oil microcapsules were produced by designing O/W double-layer
emulsions using a whey protein concentrate (WPC) and sodium alginate (SA). The influence …

The aim of this study was to obtain and characterise freeze-dried flaxseed oil microcapsules
containing variable maltodextrin concentrations and to evaluate the influence of …

Color is the prime feature directly associated with the consumer's attraction and choice of
their food. The flavor, safety, and nutritional value of any food product are directly associated …

BACKGROUND Blueberry juice powder was developed via foam‐mat freeze‐drying (FMFD)
and spray‐drying (SD) via addition of maltodextrin (MD) and whey protein isolate (WPI) at …

The effect of gum arabic (GA) concentrations (0, 5, 10, and 15%) on the foam properties,
drying kinetic, and effective moisture diffusivity of foam mat drying of cantaloupe (Cucumis …