ArticleFoods (Basel, Switzerland)2022
Spray Drying of Chokeberry Juice-Antioxidant Phytochemicals Retention in the Obtained Powders versus Energy Consumption of the Process.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
4 citing papers in PubMed, 6 citations in OpenAlex.
- Effects of drying methods on the emulsifying properties of micellar casein powder.Current research in food science · 2026Article
- Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review.Food science and biotechnology · 2024Review
- Article
- Exploring the Potential of Wild Andean Blueberries for Powdered Juice Production through Spray Drying.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The production of chokeberry powder, an important functional additive in food, should exhibit both maximization of bioactive properties retention and minimization of energy consumption. The process of spray drying chokeberry juice on a maltodextrin carrier was tested on a semi-technical scale. The research scope included the variability of the inlet air temperature in the range of T = 150-185 °C and concentration of the feed solution in the range of U
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Registered trials
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