Comparison of blueberry powder produced via foam‐mat freeze‐drying versus spray‐drying: evaluation of foam and powder properties

Darniadi, S, Ho, P orcid.org/0000-0002-2533-0183 and Murray, BS orcid.org/0000-0002-6493-1547 (2018) Comparison of blueberry powder produced via foam‐mat freeze‐drying versus spray‐drying: evaluation of foam and powder properties. Journal of the Science of Food and Agriculture, 98 (5). pp. 2002-2010. ISSN 0022-5142

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Authors/Creators:
Copyright, Publisher and Additional Information: (c) 2017 Society of Chemical Industry. This is the peer reviewed version of the following article: Darniadi, S., Ho, P. and Murray, B. S. (2017), Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying: evaluation of foam and powder properties. J. Sci. Food Agric. https://doi.org/10.1002/jsfa.8685. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.
Keywords: Foam-mat freeze-drying; foam; spray-drying; blueberry; powder
Dates:
  • Published: 6 March 2018
  • Accepted: 11 September 2017
  • Published (online): 20 September 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 27 Sep 2017 09:17
Last Modified: 20 Sep 2018 00:38
Status: Published
Publisher: Wiley
Identification Number: https://doi.org/10.1002/jsfa.8685

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