Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin
The effectiveness of two drying agents, namely whey protein isolate (WPI) and maltodextrin (MD), was evaluated during spray-drying of strawberry puree. With the increase of WPI substitution in the feed material, the surface tension of strawberry puree decreased, and powder recovery increased. Powder...
שמור ב:
| Principais autores: | , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Taylor & Francis Group
2018-01-01
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| סדרה: | International Journal of Food Properties |
| נושאים: | |
| גישה מקוונת: | http://dx.doi.org/10.1080/10942912.2018.1506477 |
| תגים: |
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