東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Effects of spray drying on antioxida...

Ma, Kar Lim Mitzi.

FindBook

Google Book

Amazon

博客來

Effects of spray drying on antioxidant capacity and anthocyanidin content of blueberry and grape by-products.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Effects of spray drying on antioxidant capacity and anthocyanidin content of blueberry and grape by-products./
作者:	Ma, Kar Lim Mitzi.
面頁冊數:	107 p.
附註:	Adviser: Kirk Dolan.
Contained By:	Masters Abstracts International45-06.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1444282
ISBN:	9780549021315

Effects of spray drying on antioxidant capacity and anthocyanidin content of blueberry and grape by-products.
Ma, Kar Lim Mitzi.

Effects of spray drying on antioxidant capacity and anthocyanidin content of blueberry and grape by-products. - 107 p.

Adviser: Kirk Dolan.

Thesis (M.S.)--Michigan State University, 2007.

The degradation of nutraceutical components caused by spray drying of cull blueberry extract and grape pomace extract was investigated. Samples collected before and after spray drying were tested for antioxidant capacity using Oxygen Radical Absorbance Capacity (ORACFL) and Total Phenolics; and for individual anthocyanidins. In Study 1, the maximum ratio of fruit solids to maltodextrin was determined to be 30:70 using a pilot-scale spray dryer. Maltodextrin was also found to have a protective effect on the nutraceutical components during spray drying. There was significantly higher retention of nutraceutical components with increased levels of maltodextrin. In Studies 2 and 3, the air inlet temperature of the spray dryer was kept constant for all runs at 150°C, with varying outlet temperatures of (a) 80 and (b) 90°C. The degradation of nutraceutical components was not significantly different at the two selected outlet temperatures. ORACFL reduction for blueberry and grape samples after spray drying was 66.3--69.6% and 5.9--14.7%, respectively. After spray drying, total phenolics reduction for blueberry and grape samples was 8.2--17.5% and 8.3--19.2%, respectively. Individual anthocyanidin reduction for blueberry and grape samples was 50--70% and 30--60%, respectively. The experimental spray dried powders compared favorably to commercial blueberry powders.

ISBN: 9780549021315Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effects of spray drying on antioxidant capacity and anthocyanidin content of blueberry and grape by-products.
LDR:02246nam 2200265 a 45 001 957565
005 20110630
008 110630s2007 ||||||||||||||||| ||eng d
020 $a 9780549021315
035 $a (UMI)AAI1444282
035 $a AAI1444282
040 $a UMI $c UMI
100 1 $a Ma, Kar Lim Mitzi. $3 1280913
245 1 0 $a Effects of spray drying on antioxidant capacity and anthocyanidin content of blueberry and grape by-products.
300 $a 107 p.
500 $a Adviser: Kirk Dolan.
500 $a Source: Masters Abstracts International, Volume: 45-06, page: 3007.
502 $a Thesis (M.S.)--Michigan State University, 2007.
520 $a The degradation of nutraceutical components caused by spray drying of cull blueberry extract and grape pomace extract was investigated. Samples collected before and after spray drying were tested for antioxidant capacity using Oxygen Radical Absorbance Capacity (ORACFL) and Total Phenolics; and for individual anthocyanidins. In Study 1, the maximum ratio of fruit solids to maltodextrin was determined to be 30:70 using a pilot-scale spray dryer. Maltodextrin was also found to have a protective effect on the nutraceutical components during spray drying. There was significantly higher retention of nutraceutical components with increased levels of maltodextrin. In Studies 2 and 3, the air inlet temperature of the spray dryer was kept constant for all runs at 150°C, with varying outlet temperatures of (a) 80 and (b) 90°C. The degradation of nutraceutical components was not significantly different at the two selected outlet temperatures. ORACFL reduction for blueberry and grape samples after spray drying was 66.3--69.6% and 5.9--14.7%, respectively. After spray drying, total phenolics reduction for blueberry and grape samples was 8.2--17.5% and 8.3--19.2%, respectively. Individual anthocyanidin reduction for blueberry and grape samples was 50--70% and 30--60%, respectively. The experimental spray dried powders compared favorably to commercial blueberry powders.
590 $a School code: 0128.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a Michigan State University. $3 676168
773 0 $t Masters Abstracts International $g 45-06.
790 $a 0128
790 1 0 $a Dolan, Kirk, $e advisor
791 $a M.S.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1444282