Background Spray-drying is one of the highly utilized techniques to increase the shelf-life of
food products. However, there are problems during spray-drying of sugar-rich fruit and …

The use of thermosonication (TS) technique to preserve the qualities of fruit juice as an
alternative to conventional pasteurization has attracted research interest in recent times. In …

Encapsulation of probiotic bacteria requires precise control over a range of process
parameters, all of which are technique-specific. The technology of encapsulation has …

Cantaloupe contains many bioactive compounds such as phenolic, flavonoid, and
carotenoid. Cantaloupe powder was produced by spray drying with gum arabic as the …

Abstract Drought-tolerated Williams 82 (W82) soybean variety is developed to increase the
soybean production yield, adversely affected by abiotic stress. This study explores …

Hog plum bagasse (HPB) incorporated into wheat flour at 5, 10 and15% was used to
formulate composite cookies with 100% wheat cookies as control. The cookies were …

This study aimed to produce spray dried acerola juice microparticles with different protein
carriers to be incorporated into edible starch films. The microparticles were evaluated for …

The effect of five different mixtures containing xanthan gum (XG), maltodextrin (MD) and gum
arabic (GA) on microencapsulation by spray drying of mixed acerola and ciriguela juice was …

A higher proportion of apples produced in Jammu and Kashmir (J&K) is wasted due to pre-
harvest drop which can be utilised for the development of various value-added products …

Highlights•Thermosonication significantly improved the functional properties of Amora
juices.•Physicochemical properties of the juices were unaffected by thermosonication.• …