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Drying Technology
An International Journal
Volume 34, 2016 - Issue 14: Selected Papers from the 8th Asia Pacific Drying Conference (ADC 2015)
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Articles

Redox (pro-oxidant/antioxidant) balance in the spray drying of orange peel extracts

Dian ShofinitaDrying and Process Technology Research Group, School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, New South Wales, AustraliaCorrespondence[email protected]
&
Timothy A. G. LangrishDrying and Process Technology Research Group, School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, New South Wales, Australia
Pages 1719-1725 | Published online: 29 Apr 2016

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Rajasekar Krishnamoorthy & Raja Balakrishnan. (2023) Experimental investigation on volumetric heat transfer coefficient during intermittent spray drying of mannitol solution. Drying Technology 41:12, pages 2012-2026.
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Marija Banožić, Jelena Vladić, Ines Banjari, Darko Velić, Krunoslav Aladić & Stela Jokić. (2023) Spray Drying as a Method of Choice for Obtaining High Quality Products from Food Wastes– A Review. Food Reviews International 39:4, pages 1953-1985.
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Francisco Garrido Makinistian, Loreana Gallo, Paula Sette, Daniela Salvatori & Verónica Bucalá. (2020) Nutraceutical tablets from maqui berry (Aristotelia chilensis) spray-dried powders with high antioxidant levels. Drying Technology 38:9, pages 1231-1242.
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Xiaohuang Cao, Min Zhang, He Qian, Arun S. Mujumdar & Zhushang Wang. (2017) Physicochemical and nutraceutical properties of barley grass powder microencapsulated by spray drying. Drying Technology 35:11, pages 1358-1367.
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Articles from other publishers (2)

D Shofinita, Y Bindar, R U Dinnita & F Rizqi. (2021) Techno-economic Analysis: Antioxidant-Rich Natural Colorant Production from Dragon Fruit Peel. IOP Conference Series: Materials Science and Engineering 1143:1, pages 012041.
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Konstantinos Papoutsis, John Golding, Quan Vuong, Penta Pristijono, Costas Stathopoulos, Christopher Scarlett & Michael Bowyer. (2018) Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan. Foods 7:7, pages 115.
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