Process optimization of spray drying of beetroot Juice
نویسندگان
چکیده
منابع مشابه
Functional Properties, Color and Betalain Content in Beetroot- Orange Juice Powder Obtained by Spray Drying
Food coloring of fruits and vegetables suffer, in general, color degradation during processing, losing an important quality indicator parameter. The beetroot is a great source of antioxidant components called betalains, which are divided into betacyanins and betaxhantins, the former imparts the purple color to beetroot and the latter gives the yellow-orange color. Red beet has been reported as ...
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The formulation of hydrophobic drugs for oral drug delivery is challenging due to poor solubility, poor dissolution and poor wetting of these drugs. Consequently, the aim of this study was to improve the dissolution of a model poorly water soluble drug, ibuprofen. Microparticles containing ibuprofen were produced by spray drying and spray chilling technology in the absence/presence of a ...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2017
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-017-2659-8