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 …

The aim of the present investigation is to study the effect of inlet temperatures on the
physicochemical properties of spray-dried jamun juice powder. The inlet temperatures …

Saffron as the world's most expensive spice is very sensitive and loses its active compounds
in exposure to environmental conditions. In this work, microencapsulation of saffron extract …

Three drying methods, including far infrared drying, infrared convection drying, and
ultrasonic pretreatment assisted far infrared drying, were adopted in the drying of ginger …

With globalization, growing popularization and changes in dietary habits where more
processed food is consumed, a generation of food wastes and by-products has increased …

The present study has aimed to evaluate the microencapsulation process of the different
casein hydrolysates and to assess the physical properties (moisture content, water activity …

Encapsulation was used to protect anthocyanins extracted from aronia (Aronia
melanocarpa) fruit using the combinations of maltodextrin (MD) with anionic …

This work deals with formulation and drying of a newly developed functional food. A
watermelon and carrot juice mixture in the ratio 70: 30 by volume was fermented at 37° C …

Adhesion is the most important factor in product loss in the spray drying of syrups and juices.
The main solution to reduce adhesion is using drying aids. The aim of this study was to …

In this study, Indigofera tinctoria extract (ITLE) along with maltodextrin in different
concentrations was encapsulated using a freeze dryer, and some physicochemical …