Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride complex using hydrophobic materials: Feasibility and characterization of microcapsules.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.05.079
Abstract: A moisture-sensitive 2-acetyl-1-pyrroline zinc chloride complex (2AP-ZnCl2) was successfully encapsulated by spray-chilling, using a hydrophobic moisture barrier as a practical way to protect the complex and to help facilitate its general use in food applications.… read more here.
Keywords: using hydrophobic; zinc chloride; acetyl pyrroline; chloride complex ... See more keywords
Effect of feed preparation on the properties and stability of ascorbic acid microparticles produced by spray chilling
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.09.006
Abstract: Abstract The aim of this study was to evaluate the effect of the feed form, dispersion or emulsion, on the production of solid lipid microparticles (SLM) loaded with ascorbic acid (AA) using interesterified fat as… read more here.
Keywords: ascorbic acid; spray chilling; effect feed; feed ... See more keywords
Combination of Spray-Chilling and Spray-Drying Techniques to Protect Carotenoid-Rich Extracts from Pumpkin (Cucurbita moschata) Byproducts, Aiming at the Production of a Powdered Natural Food Dye
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27217530
Abstract: Reducing waste, using byproducts, and natural food additives are important sustainability trends. In this context, the aim of this study was to produce and evaluate a natural food dye, extracted from pumpkin byproducts, powdered and… read more here.
Keywords: spray; natural food; food dye; spray chilling ... See more keywords