Dispersibility and morphology of spray-dried soy powders depending on the spraying system
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چکیده
منابع مشابه
Effect of maltodextrins on water adsorption and glass transition of spray dried soy sauce powders
Soy sauce powders were made by spray drying liquid soy sauce using maltodextrin as the drying aid. Maltodextrins of DE 5, DE 10 and DE 15 with concentrations of 20% and 40% (w/v) were incorporated into the soy sauce, respectively, as a carrier. The moisture adsorption isotherms of the powders with and without maltodextrins were studied. Tg of the powders were determined using a differential sca...
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In this work, oven-dried, freeze-dried and spray-dried agaro-oligosaccharide powders were characterized to investigate their physicochemical and antioxidant properties. Agarooligosaccharide powders were shown to exhibit high water solubility index (88.73 – 95.88%), water absorption capacity (0.96 – 2.57 g/g) and oil absorption capacity (0.40 – 0.45 g/g). Agarooligosaccharide powders were shown ...
متن کاملSpray-dried powders as nasal absorption enhancers of cyanocobalamin.
The aim of this work is to describe and characterize a new spray-drying procedure for the production of nasal powders as an alternative to the conventional freeze-drying method. Cyanocobalamin was chosen as the active ingredient and loaded into five different nonsoluble vehicles with high water absorption ability. Then these hydrated particles were suspended in methylene chloride and spray-drie...
متن کاملPhysical stability of salmon calcitonin spray-dried powders for inhalation.
The effects of excipient crystallinity and water content on the physical stability of salmon calcitonin (sCT) in a spray-dried powder for inhalation have been investigated. sCT was dissolved in water with and without mannitol and then spray dried using a Büchi 190 spray dryer. The spray dried powders were stored for 5 days at 0, 29, 51, 58, 69, and 84% relative humidity at ambient temperature. ...
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ژورنال
عنوان ژورنال: Dairy Science & Technology
سال: 2013
ISSN: 1958-5586,1958-5594
DOI: 10.1007/s13594-013-0112-y