Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage
| Autor: | Sophia Chan, Nidhi Bansal, Anya J.E. Yago, Thao M. Ho, Bhesh Bhandari, Ruchitha Shravya |
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| Rok vydání: | 2019 |
| Předmět: |
Camelus
Water activity Color Lactose Food chemistry 01 natural sciences Analytical Chemistry chemistry.chemical_compound Crystallinity 0404 agricultural biotechnology Lipid oxidation Camel milk Animals Food science Particle Size Solubility 010401 analytical chemistry Temperature Water 04 agricultural and veterinary sciences General Medicine 040401 food science 0104 chemical sciences Milk Food Storage chemistry Spray drying Powders Food Science |
| Zdroj: | Food Chemistry. 295:224-233 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2019.05.122 |
| Popis: | Changes in physiochemical properties of spray-dried camel milk powders during storage at 11–32% RH and 37 °C over 18 weeks were investigated. The results showed that fresh camel milk powders had amorphous structure, clumsy spherical shape particles and almost 100% solubility in water. During storage at controlled low RH levels ( |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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