References
- Calin-Sanchez, A.; Hernandez, F.; Szychowski, P. J.; Legua, P.; Melgarejo, P.; Carbonell-Barrachina, A. A. Authentication of Pomegranate Juices Using Their Volatile Compositions. In II International Symposium on the Pomegranate, Melgarejo P., Valero D. eds.; Zaragoza: CIHEAM/Universidad Miguel Hernández, 2012, pp. 273–275.
- Vegara, S.; Marti, N.; Mena, P.; Saura, D.; Valero, M. Effect of Pasteurization Process and Storage on Color and Shelf-Life of Pomegranate Juices. LWT - Food Sci. Technol. 2013, 54, 592–596. DOI: https://doi.org/10.1016/j.lwt.2013.06.022.
- Goula, A. M.; Adamopoulos, K. G. Spray Drying of Tomato Pulp in Dehumidified Air: II. The Effect on Powder Properties. J. Food Eng. 2005, 66, 35–42. DOI: https://doi.org/10.1016/j.jfoodeng.2004.02.031.
- Phisut, N. Spray Drying Technique of Fruit Juice Powder: some Factors Influencing the Properties of Product. Int. Food Res. J. 2012, 19, 1297–1306.
- Fazaeli, M.; Emam-Djomeh, Z.; Kalbasi Ashtari, A.; Omid, M. Effect of Spray Drying Conditions and Feed Composition on the Physical Properties of Black Mulberry Juice Powder. Food Bioprod. Process. 2012, 90, 667–675. DOI: https://doi.org/10.1016/j.fbp.2012.04.006.
- Tze, N. L.; Han, C. P.; Yusof, Y. A.; Ling, C. N.; Talib, R. A.; Taip, F. S.; Aziz, M. G. Physicochemical and Nutritional Properties of Spray-Dried Pitaya Fruit Powder as Natural Colorant. Food Sci. Biotechnol. 2012, 21, 675–682. DOI: https://doi.org/10.1007/s10068-012-0088-z.
- Mahdavee Khazaei, K.; Jafari, S. M.; Ghorbani, M.; Hemmati Kakhki, A. Application of Maltodextrin and Gum Arabic in Microencapsulation of Saffron Petal's Anthocyanins and Evaluating Their Storage Stability and Color. Carbohydr. Polym. 2014, 105, 57–62. DOI: https://doi.org/10.1016/j.carbpol.2014.01.042.
- Mishra, P.; Mishra, S.; Mahanta, C. L. Effect of Maltodextrin Concentration and Inlet Temperature during Spray Drying on Physicochemical and Antioxidant Properties of Amla (Emblica Officinalis) Juice Powder. Food Bioprod. Process. 2014, 92, 252–258. DOI: https://doi.org/10.1016/j.fbp.2013.08.003.
- Moreira, G. E. G.; Maia Costa, M. G.; Souza, ACRd.; Brito, ESd.; Medeiros, MdFDd.; Azeredo, HMCd. Physical Properties of Spray Dried Acerola Pomace Extract as Affected by Temperature and Drying Aids. LWT - Food Sci. Technol. 2009, 42, 641–645. DOI: https://doi.org/10.1016/j.lwt.2008.07.008.
- Yousefi, S.; Emam-Djomeh, Z.; Mousavi, S. M. Effect of Carrier Type and Spray Drying on the Physicochemical Properties of Powdered and Reconstituted Pomegranate Juice (Punica Granatum L.). J. Food Sci. Technol. 2011, 48, 677–684. DOI: https://doi.org/10.1007/s13197-010-0195-x.
- Wang, W.; Jiang, Y.; Zhou, W. Characteristics of Soy Sauce Powders Spray-Dried Using Dairy Whey Proteins and Maltodextrins as Drying Aids. J. Food Eng. 2013, 119, 724–730. DOI: https://doi.org/10.1016/j.jfoodeng.2013.06.047.
- Tonon, R. V.; Brabet, C.; Hubinger, M. D. Influence of Process Conditions on the Physicochemical Properties of Acai (Euterpe Oleraceae Mart.) Powder Produced by Spray Drying. J. Food Eng. 2008, 88, 411–418. DOI: https://doi.org/10.1016/j.jfoodeng.2008.02.029.
- Thirugnanasambandham, K.; Sivakumar, V. Influence of Process Conditions on the Physicochemical Properties of Pomegranate Juice in Spray Drying Process: Modelling and Optimization. J. Saudi Soc. Agric. Sci. 2017, 16, 358–366. DOI: https://doi.org/10.1016/j.jssas.2015.11.005.
- Ganje, M.; Jafari, S. M.; Dusti, A.; Dehnad, D.; Amanjani, M.; Ghanbari, V. Modeling Quality Changes in Tomato Paste Containing Microencapsulated Olive Leaf Extract by Accelerated Shelf Life Testing. Food Bioprod. Process. 2016, 97, 12–19. DOI: https://doi.org/10.1016/j.fbp.2015.10.002.
- Dehnad, D.; Emam-Djomeh, Z.; Mirzaei, H.; Jafari, S. M.; Dadashi, S. Optimization of Physical and Mechanical Properties for Chitosan-Nanocellulose Biocomposites. Carbohydr. Polym. 2014, 105, 222–228. DOI: https://doi.org/10.1016/j.carbpol.2014.01.094.
- Azodanlou, R.; Darbellay, C.; Luisier, J. L.; Villettaz, J. C.; Amadò, R. Development of a Model for Quality Assessment of Tomatoes and Apricots. LWT - Food Sci. Technol. 2003, 36, 223–233. DOI: https://doi.org/10.1016/S0023-6438(02)00204-9.
- Rostami, H.; Dehnad, D.; Jafari, S. M.; Tavakoli, H. R. Evaluation of Physical, Rheological, Microbial, and Organoleptic Properties of Meat Powder Produced by Refractance Window Drying. Drying Technol. 2018, 36, 1076–1085. DOI: https://doi.org/10.1080/07373937.2017.1377224.
- Kha, T. C.; Nguyen, M. H.; Roach, P. D. Effects of Spray Drying Conditions on the Physicochemical and Antioxidant Properties of the Gac (Momordica Cochinchinensis) Fruit Aril Powder. J. Food Eng. 2010, 98, 385–392. DOI: https://doi.org/10.1016/j.jfoodeng.2010.01.016.
- Singleton, V. L.; Orthofer, R.; Lamuela-Raventos, R. M. Analysis of Total Phenols and other oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. Methods in Enzymology; Academic Press, 1999; pp152–178.
- Abadio, F. D. B.; Domingues, A. M.; Borges, S. V.; Oliveira, V. M. Physical Properties of Powdered Pineapple (Ananas Comosus) Juice-Effect of Malt Dextrin Concentration and Atomization Speed. J. Food Eng. 2004, 64, 285–287. DOI: https://doi.org/10.1016/j.jfoodeng.2003.10.010.
- Zaini, S. N. B. M. Production of Mangifera Indica Powder Using Spray Dryer and the Effect of Drying on Its Physical Properties. MSc Thesis, University Malaysia Pahang, Pahang, Malaysia, 2009.
- Sarabandi, K.; Peighambardoust, S. H.; Shirmohammadi, M. Physical Properties of Spray Dried Grape Syrup as Affected by Drying Temperature and Drying Aids. Int. J. Agric. Crop Sci. 2014, 7, 928–934.
- Caliskan, G.; Dirim, S. N. The Effect of Different Drying Processes and the Amounts of Maltodextrin Addition on the Powder Properties of Sumac Extract Powders. Powder Technol. 2016, 287, 308–314. DOI: https://doi.org/10.1016/j.powtec.2015.10.019.
- Patil, V.; Chauhan, A. K.; Singh, S. P. Influence of Spray Drying Technology on the Physical and Nutritional Properties of Guava Powder. Int. J. Curr. Microbiol. Appl. Sci. 2014, 3, 1224–1237.
- Chen, B. H.; Peng, H. Y.; Chen, H. E. Changes of Carotenoids, Color, and Vitamin a Contents during Processing of Carrot Juice. J. Agric. Food Chem. 1995, 43, 1912–1918. DOI: https://doi.org/10.1021/jf00055a029.
- Pala, C. U.; Toklucu, A. K. Effect of UV-C Light on Anthocyanin Content and Other Quality Parameters of Pomegranate Juice. J. Food Compos. Anal. 2011, 24, 790–795. DOI: https://doi.org/10.1016/j.jfca.2011.01.003.
- Fang, Z.; Bhandari, B. Effect of Spray Drying and Storage on the Stability of Bayberry Polyphenols. Food Chem. 2011, 129, 1139–1147. DOI: https://doi.org/10.1016/j.foodchem.2011.05.093.
- Walton, D. E. The Morphology of Spray-Dried Particles a Qualitative View. Drying Technol. 2000, 18, 1943–1986. DOI: https://doi.org/10.1080/07373930008917822.
- Nijdam, J. J.; Langrish, T. A. J. The Effect of Surface Composition on the Functional Properties of Milk Powders. J. Food Eng. 2006, 77, 919–925. DOI: https://doi.org/10.1016/j.jfoodeng.2005.08.020.
- Solval, K. M.; Sundararajan, S.; Alfaro, L.; Sathivel, S. Development of Cantaloupe (Cucumis Melo) Juice Powders Using Spray Drying Technology. LWT - Food Sci. Technol. 2012, 46, 287–293. DOI: https://doi.org/10.1016/j.lwt.2011.09.017.