Cite

Adhikari, B., Howes, T., Bhandari, B. R., Truong, V. (2003). Characterization of the surface stickiness of fructose-maltodextrin solutions during drying. Drying Technol., 21 (1), 17–34.10.1081/DRT-120017281 Search in Google Scholar

Avila, E. L., Cortes Rodríguez, M., Ciro Velásquez, H. J. (2015). Influence of maltodextrin and spray drying process conditions on sugarcane juice powder quality. Rev. Fac. Nal. Agr. Medellķn, 68 (1), 7509–7520.10.15446/rfnam.v68n1.47839 Search in Google Scholar

Barbosa, J., Teixeira, P. (2017). Development of probiotic fruit juice powders by spray-drying: A review. Food Rev. Int., 33 (4), 335–358.10.1080/87559129.2016.1175016 Search in Google Scholar

Beganović, J., Kos, B., Leboš Pavunc, A., Uroić, K., Jokić, M., Šušković, J. (2014). Traditionally produced sauerkraut as source of autochthonous functional starter cultures. Microbiol. Res., 169 (7–8), 623–632.10.1016/j.micres.2013.09.01524797236 Search in Google Scholar

Dianawati, D., Mishra, V., Shah, N. P. (2016). Survival of microencapsulated probiotic bacteria after processing and during storage: A review. Crit. Rev. Food Sci. Nutr., 56 (10), 1685–1716.10.1080/10408398.2013.79877925853290 Search in Google Scholar

Drašković Berger, M., Vakula, A., Tepić Horecki, A., Rakiã, D., Pavlić, B., Malbaša, R., Vitas, J., Jerković, J., Šumić, Z. (2020). Cabbage (Brassica oleracea L. var. capitata) fermentation: Variation of bioactive compounds, sum of ranking differences and cluster analysis. LWTFood Sci. Technol., 133, 110083. Search in Google Scholar

EMEA (2003). The European Agency for the Evaluation of Medicinal Products Veterinary Medicines and Inspections Committee for Veterinary Medicinal Products Oxalic Acid summary report. https://www.ema.europa.eu/en/documents/mrl-report/oxalic-acid-summary-report-committee-veterinary-medicinal-products_en.pdf (accessed 17.12.2021). Search in Google Scholar

Fang, Z., Bhandari, B. (2011). Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chem., 129 (3), 1139–1147.10.1016/j.foodchem.2011.05.09325212349 Search in Google Scholar

Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Res. Int., 40 (9), 1107–1121.10.1016/j.foodres.2007.07.004 Search in Google Scholar

Gouw, V. P., Jung, J., Zhao, Y. (2017). Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients. LWT – Food Sci. Technol., 80, 136–144.10.1016/j.lwt.2017.02.015 Search in Google Scholar

Kalita, D., Saikia, S., Gautam, G., Mukhopadhyay, R., Mahanta, C. L. (2018). Characteristics of synbiotic spray dried powder of litchi juice with Lactobacillus plantarum and different carrier materials. LWT – Food Sci. Technol., 87, 351–360.10.1016/j.lwt.2017.08.092 Search in Google Scholar

Kha, T. C., Nguyen, M. H., Roach, P. D. (2010). Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. J. Food Eng., 98, 385–392.10.1016/j.jfoodeng.2010.01.016 Search in Google Scholar

Korkmaz, D. (2001). Precipitation titration: Determination of chloride by the Mohr method. Methods, 2 (4), 1–6. https://pdf4pro.com/view/precipitation-titration-determination-of-chloride-by-the-527b72.html (accessed 16.12.2021). Search in Google Scholar

Krishnaiah, D., Nithyanandam, R., Sarbatly, R. (2014). A critical review on the spray drying of fruit extract: Effect of additives on physicochemical properties. Crit. Rev. Food Sci. Nutr., 54 (4), 449–473.10.1080/10408398.2011.587038 Search in Google Scholar

Kuck, L. S., Noreña, C. P. Z. (2016). Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents. Food Chem., 194, 569–576.10.1016/j.foodchem.2015.08.066 Search in Google Scholar

Medeiros, A., Thomazini, M., Urbano, A., Hoskin, R. T., Favaro-Trindade, C. (2014). Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats’ milk and Bifidobacterium animalis subsp. lactis (BI-07). Int. Dairy J., 39 (1), 71–77.10.1016/j.idairyj.2014.05.008 Search in Google Scholar

Lidums I., Karklina D., Kirse A. (2016) Characteristics of dry naturally fermented kvass obtained by spray drying. Res. Rural Devel., 22 (1), 106–110. Search in Google Scholar

Mathlouthi, M. (2001). Water content, water activity, water structure and the stability of foodstuffs. Food Control, 12 (7), 409–417.10.1016/S0956-7135(01)00032-9 Search in Google Scholar

Pang, S. F., Yusoff, M. M., Gimbun, J. (2014). Assessment of phenolic compounds stability and retention during spray drying of Orthosiphon stamineus extracts. Food Hydrocolloids, 37, 159–165.10.1016/j.foodhyd.2013.10.022 Search in Google Scholar

Raak, C., Ostermann, T., Boehm, K., Molsberger, F. (2014). Original research regular consumption of sauerkraut and its effect on human health: A bibliometric analysis. Global Adv. Health Med., 3 (6), 12–18.10.7453/gahmj.2014.038426864325568828 Search in Google Scholar

Rokayya, S., Li, C. J., Zhao, Y., Li, Y., Sun, C. H. (2013). Cabbage (Brassica oleracea L. var. capitata) phytochemicals with antioxidant and anti-inflammatory potential. Asian Pacific J. Cancer Prev., 14 (11), 6657–6662. Search in Google Scholar

Romano, N., Ureta, M. M., Guerrero-Sánchez, M., Gómez-Zavaglia, A. (2020). Nutritional and technological properties of a quinoa (Chenopodium quinoa Willd.) spray-dried powdered extract. Food Res. Int., 129, 108884. Search in Google Scholar

Salehi, F., Aghajanzadeh, S. (2020). Effect of dried fruits and vegetables powder on cakes quality: A review. Trends Food Sci. Technol., 95, 162–172.10.1016/j.tifs.2019.11.011 Search in Google Scholar

Šamec, D., Pavlović, I., Salopek-Sondi, B. (2017). White cabbage (Brassica oleracea var. capitata f. alba): Botanical, phytochemical and pharmacological overview. Phytochem. Rev., 16 (1), 117–135. Search in Google Scholar

Šamec, D., Salopek-Sondi, B. (2019). Cruciferous (Brassicaceae) vegetables. In: Nonvitamin and Nonmineral Nutritional Supplements. Academic Press, Amsterdam, pp. 195–202.10.1016/B978-0-12-812491-8.00027-8 Search in Google Scholar

Shishir, M. R. I., Chen, W. (2017). Trends of spray drying: A critical review on drying of fruit and vegetable juices. Trends Food Sci. Technol., 65, 49–67.10.1016/j.tifs.2017.05.006 Search in Google Scholar

Shukla, S., Choi, T. B., Park, H. K., Kim, M., Lee, I. K., Kim, J. K. (2010). Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang). Food Chem. Toxicol., 48 (8–9), 2005–2010.10.1016/j.fct.2010.04.03420434502 Search in Google Scholar

Singleton, V. L., Orthofer, R., Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods Enzymol., 299, 152–178.10.1016/S0076-6879(99)99017-1 Search in Google Scholar

Suhag, Y., Nayik, A., Nanda, V. (2018). Development of spray-dried honey powder with vitamin C and antioxidant properties using maltodextrin as a carrier. In: Innovative Food Science and Emerging Technologies. Chapter 25. Apple Academic Press, USA, pp. 596–607. Search in Google Scholar

Teijeiro, M., Pérez, P. F., de Antoni, G. L., Golowczyc, M. A. (2018). Suitability of kefir powder production using spray drying. Food Res. Int., 112, 169–174.10.1016/j.foodres.2018.06.02330131124 Search in Google Scholar

Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., Hawkins Byrne, D. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compos. Anal., 19 (6–7), 669–675.10.1016/j.jfca.2006.01.003 Search in Google Scholar

Tomsone, L., Galoburda, R., Kruma, Z., Cinkmanis, I. (2020). Characterization of dried horseradish leaves pomace: Phenolic compounds profile and antioxidant capacity, content of organic acids, pigments and volatile compounds. Eur. Food Res. Technol., 246 (8), 1647–1660.10.1007/s00217-020-03521-z Search in Google Scholar

Wijngaard, H. H., Rößle, C., Brunton, N. (2009). A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants. Food Chem., 116 (1), 202–207.10.1016/j.foodchem.2009.02.033 Search in Google Scholar

eISSN:
2255-890X
Language:
English
Publication timeframe:
6 times per year
Journal Subjects:
General Interest, Mathematics, General Mathematics