The application of the spray drying technique in the food industry for the production of a
broad range of ingredients has become highly desirable compared to other drying …

Many natural food bioactive ingredients are sensitive to processing and environmental
conditions and thus it is necessary to improve their stability to create products with long shelf …

Since its invention in 1872 by Samuel Percy, the spray drying of food products has been
widely used, whether in products consumed by babies in milk formulations, powdered …

Abstract Background Microfluidics (MFs) and nanofluidics (NFs) techniques are emerging
novel technologies gaining more attention in recent years to encapsulate bioactive …

The objective of this work is to optimize a new method of grape pomace application in food
industries, based on the microwave-assisted extraction of phenolic compounds followed by …

Carotenoids are a class of natural pigments found mainly in fruits and vegetables. Among
them, β‐carotene is regarded the most potent precursor of vitamin A. However, it is …

The last decade has witnessed a burgeoning global movement towards essential and
vegetable oils in the food, agriculture, pharmaceutical, cosmetic, and textile industries …

A two-step approach, which included oil-in-water emulsification and spray drying, was
employed to encapsulate citronella oil in acacia gum microcapsules. Crucial parameters that …

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 …

Aromatic plants and their extracts have gained acceptance as natural alternatives to
conventional antimicrobial agents. However, essential oils (EOs) extracted from plants often …