Scale-up of pharmaceutical spray drying using scale-up rules: A review
Spray drying is one of the widely used manufacturing processes in pharmaceutical industry.
While there are voluminous experimental studies pertaining to the impact of various process …
While there are voluminous experimental studies pertaining to the impact of various process …
[BOOK][B] Engineering properties of foods
It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …
published, and food structure/microstructure remains a subject of research interest. In fact …
Mucilages: Sources, extraction methods, and characteristics for their use as encapsulation agents
The increasing interest in the use of natural ingredients has driven keen research and
commercial interest in the use of mucilages for a range of applications. Typically, mucilages …
commercial interest in the use of mucilages for a range of applications. Typically, mucilages …
Sorption isotherms, thermodynamic properties and glass transition temperature of mucilage extracted from chia seeds (Salvia hispanica L.)
SK Velázquez-Gutiérrez, AC Figueira… - Carbohydrate …, 2015 - Elsevier
Freeze-dried chia mucilage adsorption isotherms were determined at 25, 35 and 40° C and
fitted with the Guggenheim–Anderson–de Boer model. The integral thermodynamic …
fitted with the Guggenheim–Anderson–de Boer model. The integral thermodynamic …
Thermal characteristics, chemical composition and polyphenol contents of date-pits powder
Polyphenol contents in date-pits varied from 21–62 mg gallic acid equivalents (GAE)/g date-
pits when acetone–water, ethanol–water, methanol–water and water alone were used as …
pits when acetone–water, ethanol–water, methanol–water and water alone were used as …
Moisture sorption isotherms of foods: experimental methodology, mathematical analysis, and practical applications
C Caballero-Cerón, JA Guerrero-Beltrán… - Water stress in …, 2015 - Springer
Knowing the moisture content of a product is insufficient to predict its stability, making it
necessary to also know its water activity (aw), a thermodynamic property describing the …
necessary to also know its water activity (aw), a thermodynamic property describing the …
Choline chloride vs choline ionic liquids for starch thermoplasticization
P Decaen, A Rolland-Sabaté, S Guilois, V Jury… - Carbohydrate …, 2017 - Elsevier
Native starch containing 12% water was melt processed in presence of 23% of various
plasticizers at 120° C, either by simple compression molding or by extrusion using a …
plasticizers at 120° C, either by simple compression molding or by extrusion using a …
100 years of vitamins: The science of formulation is the key to functionality
A Teleki, A Hitzfeld, M Eggersdorfer - Kona powder and particle …, 2013 - jstage.jst.go.jp
Micronutrients and nutraceuticals such as vitamins, carotenoids, polyunsaturated fatty acids
and polyphenols are classes of food ingredients that are essential for human health and well …
and polyphenols are classes of food ingredients that are essential for human health and well …
Strategies for structured particulate systems design
C Amador, LM de Juan - Computer aided chemical engineering, 2016 - Elsevier
Particulate products play a critical role in the manufacturing industry. The design of
particulate systems that meet key performance vectors to enable the production of the …
particulate systems that meet key performance vectors to enable the production of the …
Influence of anti-caking agent on the water sorption isotherm and flow-ability properties of vacuum dried honey powder
Honey powder is a hygroscopic powder due to its composition and structure. The addition of
anti-caking agent was aimed to increase the stability of honey powder. The present study …
anti-caking agent was aimed to increase the stability of honey powder. The present study …