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International Journal of Food Properties Volume 12, 2009 - Issue 3
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Original Articles

Food Powder Delivery Through a Feeder System: Effect of Physicochemical Properties

L.O. Pordesimo USDA-ARS-NAA-ERRC, Dairy Processing and Products Research Unit, Wyndmoor, PA, USACorrespondence[email protected]
,
C.I. Onwulata USDA-ARS-NAA-ERRC, Dairy Processing and Products Research Unit, Wyndmoor, PA, USA
&
C.W.P. Carvalho Embrapa Food Technology, Guaratiba, Rio de Janeiro, Brazil
Pages 556-570 | Received 16 Nov 2006, Accepted 29 Jan 2008, Published online: 19 May 2009

Citations (12)

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Read on this site (1)

Bianca Santos, Flavia Carmo, Walkiria Schlindwein, Gordon Muirhead, Carlos Rodrigues, Lúcio Cabral, Julian Westrup & Kendal Pitt. (2018) Pharmaceutical excipients properties and screw feeder performance in continuous processing lines: a Quality by Design (QbD) approach. Drug Development and Industrial Pharmacy 44:12, pages 2089-2097.
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Articles from other publishers (11)

Adel Penhasi, Israel Baluashvili & Deborah E. Shalev. (2022) An edible erodible semi‐interpenetrating polymer network as a microcapsule shell to protect probiotic bacteria during reconstitution of powdered infant formula at elevated temperatures. Journal of Applied Polymer Science 139:21, pages 52201.
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Adel Penhasi, Albert Reuveni & Israel Baluashvili. (2021) Microencapsulation May Preserve the Viability of Probiotic Bacteria During a Baking Process and Digestion: A Case Study with Bifidobacterium animalis Subsp. lactis in Bread. Current Microbiology 78:2, pages 576-589.
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Chengxin He, Jun Zheng, Fengjie Liu, Meng Wai Woo, Hua Xiong & Qiang Zhao. (2020) Fabrication and characterization of oat flour processed by different methods. Journal of Cereal Science 96, pages 103123.
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Pravin Ojha, Nagina Gautam, Ujjwol Subedi & Narayan B. Dhami. (2020) Malting quality of seven genotypes of barley grown in Nepal. Food Science & Nutrition 8:9, pages 4794-4804.
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C. Lanzerstorfer. (2020) Apparent density of compressible food powders under storage conditions. Journal of Food Engineering 276, pages 109897.
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Ali Behnam Nik, Mohsen Vazifedoost, Zohreh Didar & Bahareh Hajirostamloo. (2019) The antioxidant and physicochemical properties of microencapsulated bioactive compounds in Securigera securidaca (L.) seed extract by co-crystallization. Food Quality and Safety 3:4, pages 243-250.
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Juliana M. Orjuela-Palacio, Maria Clara Zamora & Maria Cecilia Lanari. (2019) Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants. Journal of Berry Research 9:2, pages 195-208.
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P. Khawas & S.C. Deka. (2017) Encapsulation of Natural Antioxidant Compounds from Culinary Banana by Cocrystallization. Journal of Food Processing and Preservation 41:1, pages e13033.
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Michael H. Tunick, Audrey Thomas-Gahring, Diane L. Van Hekken, Susan K. Iandola, Mukti Singh, Phoebe X. Qi, Dike O. Ukuku, Sudarsan Mukhopadhyay, Charles I. Onwulata & Peggy M. Tomasula. (2016) Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity. Journal of Dairy Science 99:3, pages 2372-2383.
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RP Kingsly Ambrose, Shumaila Jan & Kaliramesh Siliveru. (2016) A review on flow characterization methods for cereal grain-based powders. Journal of the Science of Food and Agriculture 96:2, pages 359-364.
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Alex López-Córdoba, Lorena Deladino, Leidy Agudelo-Mesa & Miriam Martino. (2014) Yerba mate antioxidant powders obtained by co-crystallization: Stability during storage. Journal of Food Engineering 124, pages 158-165.
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