Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders

The aim of the present work was to develop two products from blackberry juice by freeze and spray drying with potential use as food colorants or healthy ingredients. A characterization of the physical and functional properties of the powdered juices was done. Maltodextrin or a mixture of trehalose a...

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Detalles Bibliográficos
Autores principales:	Franceschinis, L., Salvatori, D.M., Sosa, N., Schebor, C.
Formato:	JOUR
Materias:	Bioactive compounds Blackberry Freeze drying Glass transition Spray drying Antiradical activities Freeze-dried formulations Functional properties Relative humidity range Spray-dried powders Glass Polysaccharides Powders
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_07373937_v32_n2_p197_Franceschinis
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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