Assessment of Chokeberry Powders Quality Obtained Using an Innovative Fluidized-Bed Jet Milling and Drying Method with Pre-Drying Compared with Convection Drying.
chokeberries
drying methods
powders
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
01 Feb 2021
01 Feb 2021
Historique:
received:
16
12
2020
revised:
26
01
2021
accepted:
27
01
2021
entrez:
4
2
2021
pubmed:
5
2
2021
medline:
5
2
2021
Statut:
epublish
Résumé
There is a need and great interest among food producers in obtaining powders from fruit and vegetables of both high nutritional value and sensory qualities superior to those hitherto obtained by convection drying (CD) and spray drying methods and cheaper to prepare than the sublimation method. This study is focused on whether powders can be obtained from fruit berries with a sticky structure, using the chokeberry (
Identifiants
pubmed: 33535630
pii: foods10020292
doi: 10.3390/foods10020292
pmc: PMC7912859
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Szkola Glówna Gospodarstwa Wiejskiego w Warszawie
ID : These studies received funding from the Rector of WULS-SGGW as part of the system of financial support for scientists and teams
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