Related references
Note: Only part of the references are listed.Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review
Anup Sharma et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2012)
Effect of sand roasting and microwave cooking on antioxidant activity of barley
Paras Sharma et al.
FOOD RESEARCH INTERNATIONAL (2011)
Optimization of ultrasonic-assisted extraction of natural antioxidants from rice bran using response surface methodology
Reza Tabaraki et al.
ULTRASONICS SONOCHEMISTRY (2011)
Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys
Sibel Silici et al.
FOOD CHEMISTRY (2010)
Physical, biochemical and antioxidant properties of some Indian honeys
Sudhanshu Saxena et al.
FOOD CHEMISTRY (2010)
The use of spray drying technology to reduce bitter taste of casein hydrolysate
C. S. Favaro-Trindade et al.
FOOD HYDROCOLLOIDS (2010)
Spray-Drying of Passion Fruit Juice Using Lactose-Maltodextrin Blends as the Support Material
Ruiz Cabrera Miguel Angel et al.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (2009)
Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: II. Powder properties
Athanasia M. Goula et al.
DRYING TECHNOLOGY (2008)
Influence of process conditions on the physicochemical properties of acai (Euterpe oleraceae Mart.) powder produced by spray drying
Renata V. Tonon et al.
JOURNAL OF FOOD ENGINEERING (2008)
Honey for Nutrition and Health: A Review
Stefan Bogdanov et al.
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2008)
Development of insolubility in dehydration of dairy milk powders
A. J. Baldwin et al.
FOOD AND BIOPRODUCTS PROCESSING (2007)
Estimation of daily human intake of food flavonoids
P. Mullie et al.
PLANT FOODS FOR HUMAN NUTRITION (2007)
The physicochemical properties of spray-dried watermelon powders
Siew Young Quek et al.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2007)
Development of stickiness of whey protein isolate and lactose droplets during convective drying
B. Adhikari et al.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2007)
Antioxidant capacity of fresh and dried rhizomes from four clones of turmeric (Curcuma longa L.) grown in vitro
M. Cousins et al.
INDUSTRIAL CROPS AND PRODUCTS (2007)
Spray drying conditions and encapsulating composition effects on formation and properties of sodium diclofenac microparticles
Alysson Leandro Ribeiro Rattes et al.
POWDER TECHNOLOGY (2007)
Biological activities and chemical composition of three honeys of different types from Anatolia
Murat Kucuk et al.
FOOD CHEMISTRY (2007)
Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology
H. E. Gan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Optimizing conditions for hot water extraction of banana juice using response surface methodology (RSM)
WC Lee et al.
JOURNAL OF FOOD ENGINEERING (2006)
Antioxidant activity of some algerian medicinal plants extracts containing phenolic compounds
A Djeridane et al.
FOOD CHEMISTRY (2006)
Optimization of extraction of phenolic compounds from wheat using response surface methodology
C Liyana-Pathirana et al.
FOOD CHEMISTRY (2005)
Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet
OK Chun et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Standardization of antioxidant properties of honey by a combination of spectrophotometric/fluorimetric assays and chemometrics
G Beretta et al.
ANALYTICA CHIMICA ACTA (2005)
Effect of spray-drying conditions on physical properties of orange juice powder
GR Chegini et al.
DRYING TECHNOLOGY (2005)
Effect of spray-dryer operating variables on the whole milk powder quality
VS Birchal et al.
DRYING TECHNOLOGY (2005)
Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys
AM Aljadi et al.
FOOD CHEMISTRY (2004)
Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology
SC Murphy et al.
MEAT SCIENCE (2004)
Optimisation of high temperature puffing of potato cubes using response surface methodology
AI Varnalis et al.
JOURNAL OF FOOD ENGINEERING (2004)
Thermal stability of genistein and daidzein and its effect on their antioxidant activity
Y Ungar et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Use of response surface methodology to produce functional short dough biscuits
E Gallagher et al.
JOURNAL OF FOOD ENGINEERING (2003)
Antioxidant activities and total phenolics of different types of honey
M Al-Mamary et al.
NUTRITION RESEARCH (2002)
Optimization of ingredients and process conditions for the preparation of puri using response surface methodology
CN Vatsala et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)
Antioxidative effect of Maillard reaction products formed from honey at different reaction times
SM Antony et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
The morphology of spray-dried particles a qualitative view
DE Walton
DRYING TECHNOLOGY (2000)
Manufacturing parameters and quality characteristics of spray dried jameed
RY Jumah et al.
DRYING TECHNOLOGY (2000)
Formulation of extruded snack food (gum based cereal-pulse blend): Optimization of ingredients levels using response surface methodology
S Thakur et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2000)
Share Paper
