Sticky and collapse temperature : Measurements, data and predictions
- Authors: Adhikari, Benu , Bhandari, Bhesh
- Date: 2009
- Type: Text , Book chapter
- Relation: Food properties handbook Chapter 11 p. 347-380
- Full Text: false
- Description: 2003007516
Spray drying and encapsulation of omega-3 oils
- Authors: Barrow, Colin , Wang, Bo , Liu, Huihua , Adhikari, Benu
- Date: 2013
- Type: Text , Book chapter
- Relation: Food enrichment with omega-3 fatty acids p. 194-225
- Full Text: false
- Reviewed:
Water activity in food processing and preservation
- Authors: Bhandari, Bhesh , Adhikari, Benu
- Date: 2008
- Type: Text , Book chapter
- Relation: Drying Technologies in Food Processing Chapter p. 55-89
- Full Text: false
- Description: 2003006839
Glass-transition based approach in drying of foods
- Authors: Bhandari, Bhesh , Adhikari, Benu
- Date: 2009
- Type: Book chapter
- Relation: Advances in Food Dehydration Chapter p. 37-62
- Full Text: false
- Description: 2003006836
Fruits and vegetable powders
- Authors: Jiang, Hao , Zhang, Min , Adhikari, Benu
- Date: 2023
- Type: Text , Book chapter
- Relation: Handbook of Food Powders: Chemistry and Technology, Second Edition Chapter 24 p. 423-436
- Full Text: false
- Reviewed:
- Description: Fruits and vegetables are rich in vitamins, carotenoids, ascorbic acid, minerals and dietary fibre; however, they are climacteric and their shelf-life is very short after harvest. Uncontrolled browning, wilting and loss of nutritional value are typical of fresh fruits and vegetables even at ambient temperature and relative humidity (RH). When converted into powder form, they are easy to preserve, transport, store and use as ingredients. The greatly reduced water content and water activity help prolong the shelf-life of fruit and vegetable powders. The loss of important nutrients can also be minimized during the powder production process by judiciously selecting the drying methods and encapsulating shell materials. © 2024 Elsevier Ltd. All rights reserved.