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292 Newest Publications about the topic spray-drying

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Processing of raw coconut milk for its value addition using spray and freeze drying techniques

23-Aug-2017 | N. S. Zafisah, Y. A. Yusof, M. A. Ali, N. S. Roslan, A. Tahir, M. G. Aziz, N. L. Chin, Journal of Food Process Engineering, 2017

Abstract In this study, a comparison among spray‐dried powder at optimized conditions was done, freeze‐dried powder produced in the laboratory using same concentration of MD and commercial one was finally made. Multilevel factorial design was used to generate experiments for spray drying ...

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Materials, Vol. 10, Pages 983: In Vitro Effectiveness of Microspheres Based on Silk Sericin and Chlorella vulgaris or Arthrospira platensis for Wound Healing Applications

23-Aug-2017 | Bari, Elia ; Arciola, Carla Renata; Vigani, Barbara ; Crivelli, Barbara ; Moro, Paola ; Marrubini, Giorgio ; Sorrent ..., Materials, 2017

Materials, Vol. 10, Pages 983: In Vitro Effectiveness of Microspheres Based on Silk Sericin and Chlorella vulgaris or Arthrospira platensis for Wound Healing Applications Materials doi: 10.3390/ma10090983 Authors: Elia Bari Carla Arciola Barbara Vigani Barbara Crivelli Paola ...

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Effect of enzymatic processing, inlet temperature, and maltodextrin concentration on the rheological and physicochemical properties of spray‐dried banana (Musa acuminata) powder

18-Aug-2017 | Chen Wai Wong, Chin Ying Teoh, Clarisa Eka Putri, Journal of Food Processing and Preservation, 2017

Abstract Banana pulp was treated with Pectinex Ultra SP‐L and Celluclast 1.5 L individually or in combinations at different concentrations (0–2.5% v/w) and incubation times (0–2.5 hr) prior to spray drying process. About 41.12 and 61.27% viscosities reduction were achieved with Celluclast 1.5 ...

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Effect of enzymatic processing, inlet temperature, and maltodextrin concentration on the rheological and physicochemical properties of spray‐dried banana (Musa acuminata) powder

18-Aug-2017 | Chen Wai Wong, Chin Ying Teoh, Clarisa Eka Putri, Journal of Food Processing and Preservation, 2017

Abstract Banana pulp was treated with Pectinex Ultra SP‐L and Celluclast 1.5 L individually or in combinations at different concentrations (0–2.5% v/w) and incubation times (0–2.5 hr) prior to spray drying process. About 41.12 and 61.27% viscosities reduction were achieved with Celluclast 1.5 ...

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In Situ Characterization of Pharmaceutical Formulations by Dynamic Nuclear Polarization Enhanced MAS NMR

17-Aug-2017 | Qing Zhe Ni; Fengyuan Yang; Thach V. Can; Ivan V. Sergeyev; Suzanne M. D’Addio; Sudheer K. Jawla; Yongjun Li; Maya P ..., Journal of Physical Chemistry B, 2017

A principal advantage of magic angle spinning (MAS) NMR spectroscopy lies in its ability to determine molecular structure in a noninvasive and quantitative manner. Accordingly, MAS should be widely applicable to studies of the structure of active pharmaceutical ingredients (API) and formulations. ...

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In Situ Characterization of Pharmaceutical Formulations by Dynamic Nuclear Polarization Enhanced MAS NMR

17-Aug-2017 | Qing Zhe Ni; Fengyuan Yang; Thach V. Can; Ivan V. Sergeyev; Suzanne M. D’Addio; Sudheer K. Jawla; Yongjun Li; Maya P ..., Journal of Physical Chemistry B, 2017

A principal advantage of magic angle spinning (MAS) NMR spectroscopy lies in its ability to determine molecular structure in a noninvasive and quantitative manner. Accordingly, MAS should be widely applicable to studies of the structure of active pharmaceutical ingredients (API) and formulations. ...

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Appearance and Textural Properties of Sheared Low Concentration Potato Protein Gels—Impact of Drying Method, pH, and Ionic Strength

10-Aug-2017 | Jesper Malling Schmidt, Lotte Bach Larsen, Marianne Hammershøj, Journal of Food Science, 2017

Abstract The objective was to prepare sheared gels of potato protein concentrate and evaluate the effect of pH (3, ∼4, ∼7), ionic strength (15 or 200 mM) and protein drying conditions (spray or freeze drying) on the final appearance and rheological characteristics. Heat‐set gels 3 % (w/w) at a ...

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Preparation and Characterization of Nanoenergetics Based Composition B

10-Aug-2017 | Hongwei Qiu, Victor Stepanov, Rajen B. Patel, Philip Samuels, Katherine H. Maier, Propellants, Explosives, Pyrotechnics, 2017

Abstract Explosive compositions employing nanoscale crystals of high explosives (i. e., nanoenergetics) have demonstrated reduced sensitivities to external stimuli. Until recently, the investigated formulations were limited to plastic bonded explosives. Explosives that are normally melt‐cast ...

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Production of soapwort concentrate and soapwort powder and their use in Turkish delight and tahini halvah

28-Jul-2017 | İhsan Burak Çam, Ayhan Topuz, Journal of Food Process Engineering, 2017

Abstract Soapwort extract is a traditional additive, produced by extracting soapwort roots [Gypsophila bicolor (Freyn et Sint.) Grossh] in boiling water. It is used for color, volume, and texture improvements of several foods. In this study, the optimum extraction conditions and membrane ...

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Spray‐dried microencapsulation of orange essential oil using modified rice starch as wall material

20-Jul-2017 | M. Márquez‐Gómez, T. Galicia‐García, R. Márquez‐Meléndez, M. Ruiz‐Gutiérrez, A. Quintero‐Ramos, Journal of Food Processing and Preservation, 2017

Abstract Essential oils are widely employed in food industry as natural flavors, however, these compounds are very difficult to handle due to they are very susceptible to oxidation and volatilization during process and storage generating undesirable flavors, therefore, it is necessary to use ...

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