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Fikry M, Benjakul S, Al-Ghamdi S, Mittal A, Nilsuwan K, Fulleros R, Dabbour M. Sorption Isotherms and Thermodynamic Characteristics of Gelatin Powder Extracted from Whitefish Skin: Mathematical Modeling Approach. Foods 2023; 13:92. [PMID: 38201120 PMCID: PMC10778505 DOI: 10.3390/foods13010092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 12/15/2023] [Accepted: 12/25/2023] [Indexed: 01/12/2024] Open
Abstract
Moisture adsorption and desorption isotherms of gelatin extracted from whitefish skin powder (FSGP) at different temperatures across a wide range of water activity were determined along with their thermodynamic properties. Nine mathematical models were utilized for fitting the experimental data and simulating the adsorption and desorption behavior. The thermodynamic properties were determined and fitted to the experimental data. The results showed that Peleg and GAB models were the best fit for FSGP. The energies involved in the adsorption and desorption process of FSGP indicated a stronger dependence on equilibrium moisture content (Xe). When Xe decreased, there was a consistent trend of increasing thermodynamic properties. Both the moisture adsorption and desorption behaviors of FSGP were, therefore, non-spontaneous processes. Linear correlations between the changes in enthalpy and entropy for adsorption and desorption were observed, indicating the presence of enthalpy-entropy compensation for FSGP. For preserving FSGP quality, it should be stored with Xw ≤ 8 (gw/gdm, d.b.) at temperatures below 53 °C and an RH of 50% to avoid it becoming rubbery. These findings are crucial for providing insight into the optimal drying and storage conditions.
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Affiliation(s)
- Mohammad Fikry
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Egypt;
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (A.M.); (K.N.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (A.M.); (K.N.)
| | - Saleh Al-Ghamdi
- Department of Agricultural Engineering, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (S.A.-G.); (R.F.)
| | - Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (A.M.); (K.N.)
| | - Krisana Nilsuwan
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (A.M.); (K.N.)
| | - Ronnel Fulleros
- Department of Agricultural Engineering, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (S.A.-G.); (R.F.)
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Egypt;
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Cantero L, González-Ceballos L, Vallejos S, Puertas G, Fernández-Muiño MA, Sancho MT, Osés SM. Impact of the Drying Procedure and Botanical Origin on the Physico-Chemical and Potentially Bioactive Properties of Honey Powders. Foods 2023; 12:3990. [PMID: 37959109 PMCID: PMC10650056 DOI: 10.3390/foods12213990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/26/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
This study was aimed at researching the impact of the drying procedure (using the most appropriate honey-maltodextrin concentration for each drying technique) and botanical origin of honey on the physicochemical and potentially bioactive properties of honey powders that were made using maltodextrin as a carrier. The research was carried out with thyme, lavender, vetch and multifloral honey dehydrated using vacuum drying and freeze drying. The analysed parameters were moisture, water activity, colour, glass transition temperature, powder recovery, hygroscopic index and rate, tapped density, solubility, and phenolics as well as antiradical (ABTS•+, ROO•, •OH and O2•-), anti-inflammatory and antimicrobial (against Staphylococcus aureus, Escherichia coli and Listeria monocytogenes) activities. Freeze drying provided the highest recoveries. Powders obtained using freeze drying showed higher moisture and solubility as well as lower glass transition temperature, density and hygroscopicity than those obtained using vacuum drying. Hygroscopicity, glass transition temperature and antimicrobial activity against St. aureus depended on the drying procedure-honey concentration. Colour, anti-O2•- activity and antimicrobial activity against L. monocytogenes depended on the botanical origin of the raw honey. Moisture, solubility, density, total phenolic content, anti-ABTS•+ and anti-ROO• activities as well as anti-inflammatory activity and antimicrobial activity against E. coli depended on the drying procedure-honey concentration and botanical origin.
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Affiliation(s)
- Leire Cantero
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (L.C.); (L.G.-C.); (G.P.); (S.M.O.)
| | - Lara González-Ceballos
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (L.C.); (L.G.-C.); (G.P.); (S.M.O.)
- Department of Chemisty, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain;
| | - Saúl Vallejos
- Department of Chemisty, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain;
| | - Guillermo Puertas
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (L.C.); (L.G.-C.); (G.P.); (S.M.O.)
| | - Miguel A. Fernández-Muiño
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (L.C.); (L.G.-C.); (G.P.); (S.M.O.)
| | - M. Teresa Sancho
- Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain
| | - Sandra M. Osés
- Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain; (L.C.); (L.G.-C.); (G.P.); (S.M.O.)
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Shah DS, Moravkar KK, Jha DK, Lonkar V, Amin PD, Chalikwar SS. A concise summary of powder processing methodologies for flow enhancement. Heliyon 2023; 9:e16498. [PMID: 37292344 PMCID: PMC10245010 DOI: 10.1016/j.heliyon.2023.e16498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 05/03/2023] [Accepted: 05/18/2023] [Indexed: 06/10/2023] Open
Abstract
The knowledge of powder properties has been highlighted since the 19th century since most formulations focus on solid dosage forms, and powder flow is essential for various manufacturing operations. A poor powder flow may generate problems in the manufacturing processes and cause the plant's malfunction. Hence these problems should be studied and rectified beforehand by various powder flow techniques to improve and enhance powder flowability. The powder's physical properties can be determined using compendial and non-compendial methods. The non-compendial practices generally describe the powder response under the stress and shear experienced during their processing. The primary interest of the current report is to summarize the flow problems and enlist the techniques to eliminate the issues associated with the powder's flow properties, thereby increasing plant output and minimizing the production process inconvenience with excellent efficiency. In this review, we discuss powder flow and its measurement techniques and mainly focus on various approaches to improve the cohesive powder flow property.
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Affiliation(s)
- Devanshi S. Shah
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India
| | - Kailas K. Moravkar
- Department of Industrial Pharmacy and Quality Assurance, R. C. Patel Institute of Pharmaceutical Education and Research, Karwand Naka, Shirpur, Dhule 425405, India
- Regeron INC 103 BIO-2, Chuncheon BioTown, Chuncheon, South Korea
| | - Durgesh K. Jha
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India
- DelNova Healthcare, An Innovation Center of ViRACS Healthcare, Thane, India
| | - Vijay Lonkar
- Department of Industrial Pharmacy and Quality Assurance, R. C. Patel Institute of Pharmaceutical Education and Research, Karwand Naka, Shirpur, Dhule 425405, India
| | - Purnima D. Amin
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India
| | - Shailesh S. Chalikwar
- Department of Industrial Pharmacy and Quality Assurance, R. C. Patel Institute of Pharmaceutical Education and Research, Karwand Naka, Shirpur, Dhule 425405, India
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Fu Y, Luo F, Ma L, Dai H, Wang H, Chen H, Zhu H, Yu Y, Hou Y, Zhang Y. The moisture adsorption, caking, and flowability of silkworm pupae peptide powders: The impacts of anticaking agents. Food Chem 2023; 419:135989. [PMID: 37027977 DOI: 10.1016/j.foodchem.2023.135989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 03/08/2023] [Accepted: 03/17/2023] [Indexed: 04/09/2023]
Abstract
This study aimed to explore the impacts of different anticaking agents on the moisture adsorption, caking, and flowability of silkworm pupae peptide powders (SPPP). The characteristics of water distributions in SPPP with anticaking agents were investigated by LF NMR. The morphological observation of powders was analyzed by scanning electron microscope. Moisture sorption curves and moisture sorption isotherm curves indicated that calcium stearate, silicon dioxide and calcium silicate of 20 % reduced hygroscopicity and increased critical relative humidity. The angle of repose analysis revealed that anticaking agents could also increase flowability (45°-49°). LF NMR analysis indicated that anticaking agents reduced the moisture adsorption ability of SPPP. Scanning electron microscope observations demonstrated different shapes and surface morphology of SPPP using different anticaking agents. Notably, silicon dioxide served as the most effective anticaking agent by forming a physical barrier. Overall, anticaking agents can effectively delay moisture adsorption and deliquescence of SPPP by different anticaking fashions.
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Affiliation(s)
- Yu Fu
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; College of Food Science, Southwest University, Chongqing 400715, China
| | - Fali Luo
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liang Ma
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hai Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hankun Zhu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yong Yu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yong Hou
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; Biological Science Research Center, Southwest University, Chongqing, China
| | - Yuhao Zhang
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China.
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5
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Arya P, Kumar P. Production of encapsulated (25R)-Spirost-5-en-3β-ol powder with composite coating material and its characterization. Steroids 2023; 194:109218. [PMID: 36893828 DOI: 10.1016/j.steroids.2023.109218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/22/2023] [Accepted: 03/03/2023] [Indexed: 03/09/2023]
Abstract
The potential of the (25R)-Spirost-5-en-3β-ol (diosgenin) is underutilized due to its astringent mouthfeel and aftertaste. To make the consumption more, this research rivets over the use of suitable techniques for encapsulating the diosgenin to use its health benefits for preventing the health disorders. The (25R)-Spirost-5-en-3β-ol(diosgenin) is gaining popularity in the food market by proving its potential health benefits. This study rivets over the encapsulation of diosgenin due to its high bitter taste which restricts its incorporation in functional foods. Maltodextrin and whey protein concentrates were used as the carrier for encapsulating diosgenin at varying concentrations from 0.1 to 0.5 % and evaluated for powder properties. The optimal conditions were obtained based on the most suited data ranged from the selected properties for the powder. The spray dried 0.3% diosgenin powder produced most suitable properties for powder recovery, encapsulation efficiency, moisture content, water activity, hygroscopicity, and particle size as 51.69-72.18%, 54.51-83.46%, 1.86-3.73%, 0.38-0.51, 10.55-14.08% and 40.38-88.02 μm respectively. The significance of this study relies on the more and better utilization of the fenugreek diosgenin in edible form by masking the bitterness. After encapsulation the spray dried diosgenin is more accessible in powder format with edible maltodextrin and whey protein concentrate. The spray dried diosgenin powder could be a potential agent that fulfils nutritional demands along with protection from some chronic health perturb.
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Affiliation(s)
- Prajya Arya
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106, India.
| | - Pradyuman Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106, India
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Nurhadi B, Maidannyk VA, Djali M, Herlina Dwiyanti E, Putrinda Editha N, Febrian M. Physical and functional properties of agglomerated coconut sugar powder and honey powder using polyvinylpyrrolidone as a binder. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2021.2023177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Bambang Nurhadi
- Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Valentyn A. Maidannyk
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Ireland
| | - M. Djali
- Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Elia Herlina Dwiyanti
- Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Nastasya Putrinda Editha
- Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Mandy Febrian
- Food Technology Department, Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
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Osés SM, Cantero L, Crespo M, Puertas G, González-Ceballos L, Vallejos S, Fernández-Muiño MÁ, Sancho MT. Attributes of ling-heather honey powder obtained by different methods with several carriers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112063] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Dehumidified Air-Assisted Spray-Drying of Cloudy Beetroot Juice at Low Temperature. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146578] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
This paper discusses the physicochemical properties of powders obtained by spray drying of cloudy beetroot juice, using dehumidified air in variants with or without carriers. The inlet air temperature was 130 °C or 90 °C, and the addition of the carriers was at a ratio of juice to carrier solids of 3:2. In the obtained powders, the following physicochemical properties were determined: water content and water activity, apparent density, loose and tapped density, porosity, flowability, particle size and morphology, and the content and retention of betalains. It was possible to dry cloudy beetroot juice without the use of carriers at low temperatures (90 or 130 °C). The 100% beetroot powders were characterized by satisfactory physicochemical properties, often better than those with carriers (including lower hygroscopicity and higher color saturation and yield). A lower loss of betalains was found for the powders with the addition of carriers. The best process yields were obtained for the powder without carriers at 130 °C and 90 °C.
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9
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Mutlu C, Koç A, Erbaş M. Some physical properties and adsorption isotherms of vacuum-dried honey powder with different carrier materials. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110166] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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Can Karaca A, Baskaya H, Guzel O, Ak MM. Characterization of some physicochemical properties of spray‐dried and freeze‐dried sour cherry powders. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14975] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Asli Can Karaca
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Istanbul Turkey
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11
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Influence of sucrose reduction and starch type on bulk and powder properties of ready-to-use powdered dessert. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03638-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Effect of microwave vacuum drying with different auxiliary materials on hygroscopicity and flowability of chicken powder. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.08.019] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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13
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Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:5320173. [PMID: 33005685 PMCID: PMC7509578 DOI: 10.1155/2020/5320173] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 07/17/2020] [Accepted: 09/03/2020] [Indexed: 12/02/2022]
Abstract
The coconut sugar powder produced by vacuum drying and conventional method has high hygroscopicity due to its high sugar content (mostly sucrose). Therefore, it is easier for caking to occur during storage. An anticaking agent such as tricalcium phosphate was therefore added to the powder to maintain its stability. The purpose of this research was to determine the physical characteristics of amorphous and crystalline coconut sugar after the addition of tricalcium phosphate (TCP) in different concentrations. The two types of coconut sugar were prepared by the conventional method, which gave it a predominantly crystalline structure, and the vacuum drying method, which gave it a mainly amorphous structure. The TCP at concentrations 0, 0.5%, and 1% was added to both types of the coconut sugar. The addition of the anticaking agent affected the water sorption of coconut sugar by decreasing the monolayer water content for both types of coconut sugar. TCP seemed to give more significant effect on decreasing the hygroscopicity of crystalline coconut sugar than the amorphous one, while similar trends were obtained in increasing flow ability of both types of coconut sugar. The capacity of TCP to cover the surface of the host coconut powder was proposed as the mechanism of TCP in decreasing hygroscopicity and increasing flow ability of the host powder.
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Quast LB, Zanette M, Zanella Pinto V, Passos Francisco C, Quast E, Felicetti MA, Queiroz MB. Co-crystallized Honey with Sucrose: Storage Evaluation and Sensory Acceptance. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2020.1815628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Leda Battestin Quast
- Food Engineering, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil
| | - Mariani Zanette
- Food Engineering, Universidade Federal da Fronteira Sul, Chapeco, Brazil
| | - Vania Zanella Pinto
- Food Science, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil
| | | | - Ernesto Quast
- Food Engineering, Universidade Federal da Fronteira Sul, Laranjeiras do Sul, Brazil
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Quast LB, Farina SG, Quast E, Vieira MA, Queiroz MB. Co‐crystallized honey with sucrose: Evaluation of process and product characterization. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14876] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Leda B. Quast
- Federal University of Fronteira Sul – UFFS Laranjeiras do Sul Brazil
| | - Sabrina G. Farina
- Federal University of Fronteira Sul – UFFS Laranjeiras do Sul Brazil
| | - Ernesto Quast
- Federal University of Fronteira Sul – UFFS Laranjeiras do Sul Brazil
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Assessment of Anticaking Agent on Caking Behavior of Jujube Amorphous Powder via Glass Transition and State Diagram. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02493-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Effect of anticaking agents on hardening and Maillard-induced protein aggregation in high-protein nutrition bars formulated with whey protein concentrate. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.077] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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18
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Nurhadi B, Sukri N, Sugandi WK, Widanti AP, Restiani R, Noflianrini Z, Rezaharsamto B, Herudiyanto M. Comparison of crystallized coconut sugar produced by traditional method and amorphous coconut sugar formed by two drying methods: vacuum drying and spray drying. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1517781] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Bambang Nurhadi
- Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Nandi Sukri
- Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | | | - Annisa Puteri Widanti
- Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Resi Restiani
- Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Ziske Noflianrini
- Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Bayu Rezaharsamto
- Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Marleen Herudiyanto
- Faculty of Agric. Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
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