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J Food Sci Technol. 2018 Sep;55(9):3693-3702. doi: 10.1007/s13197-018-3299-3. Epub 2018 Aug 01.

Spray-drying of grape skin-whey protein concentrate mixture.

Journal of food science and technology

Beatriz E Oliveira, Paulo C G Junior, Lilian P Cilli, Luana R F Contini, Anna C Venturini, Cristiana M P Yoshida, Matheus B Braga

Affiliations

  1. 2Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of São Paulo, UNIFESP, 210 São Nicolau Street, Diadema, SP 09913-030 Brazil.
  2. 1Department of Chemical Engineering, Federal University of São Paulo, UNIFESP, 210 São Nicolau Street, Diadema, SP 09913-030 Brazil.

PMID: 30150829 PMCID: PMC6098782 DOI: 10.1007/s13197-018-3299-3

Abstract

The aim of this work was to evaluate the effect of process conditions (inlet air temperature, paste flow rate, and whey protein concentration) on the physical and physicochemical characteristics of the powder obtained from spray dried grape skin-whey protein concentrate mixture. The experiments were performed according to the 2

Keywords: Anthocyanins; Grape; Spray dryer; Whey protein concentrate

References

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