Consumer interest in probiotics is significantly growing due to their positive impact on their
health. Dairy products are common and most preferred probiotics" delivery vehicle" in the …

Background Spray drying is extensively used to preserve fruit and vegetable juices in
powder form. The major concern is to obtain high quality fruit and vegetable powders, which …

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 …

This study aimed to evaluate the potential of maltodextrin (MD) combination with gum arabic
(GA), and whey protein isolate (WPI) on the microencapsulation of gurum seeds oil by a …

The effects of the partial or total replacement of gum arabic by modified starch, maltodextrin
and inulin on the characteristics of rosemary essential oil microencapsulated by spray drying …

Pomegranates, originally cultivated in Iran and a valuable medicinal and nutritional fruit,
could be converted into pomegranate juice powder to be accessible in other seasons and …

Microcrystalline cellulose (MCC) is among the most commonly used cellulose derivatives in
the food industry. In order assess the recent advances of MCC in food product development …

The aim of the present research was to investigate the effect of carrier type and its addition
rate on physical and microstructural properties of spray dried tamarind pulp powder. A tall …

In this work, anthocyanin stability and color of encapsulated freeze-dried saffron petal's
extract with various matrices consisting gum Arabic (AG) and maltodextrin (M7 and M20) …

Spray drying is a process widely used to produce fruit juice powders. In powders, it results
with the good quality, low water activity, easier transport and storage. The physicochemical …