Properties and microstructure of blackcurrant powders prepared using a new method of fluidized-bed jet milling and drying versus other drying methods
This study compared the bioactive, physical and microstructural properties of blackcurrant powders prepared by an innovative fluidized-bed jet milling and drying method (FBJD) with those obtained by freeze drying (FD), convective drying (CD) and spray drying (SD). Bioactives such as vitamin C and an...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1596985 |