| dc.creator | Martins, PC | |
| dc.creator | Kieckbusch, TG | |
| dc.date | 2010 | |
| dc.date | FEB | |
| dc.date | 2014-07-30T14:33:30Z | |
| dc.date | 2015-11-26T16:27:22Z | |
| dc.date | 2014-07-30T14:33:30Z | |
| dc.date | 2015-11-26T16:27:22Z | |
| dc.date.accessioned | 2018-03-28T23:08:18Z | |
| dc.date.available | 2018-03-28T23:08:18Z | |
| dc.identifier | Chemical Engineering & Technology. Wiley-v C H Verlag Gmbh, v. 33, n. 2, n. 292, n. 298, 2010. | |
| dc.identifier | 0930-7516 | |
| dc.identifier | WOS:000275131500012 | |
| dc.identifier | 10.1002/ceat.200900461 | |
| dc.identifier | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/60184 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/60184 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1269168 | |
| dc.description | Maltodextrin powders containing 5, 10, 15, 20 and 25 % from three different palm oil fractions were produced by spray-drying emulsions with 30 wt% total solids content. The effect of the lipid phase on the characteristics of the particles was evaluated. Oilless spray-dried particles presented a smaller average size and reduced wettability as compared to the commercial product. An increase in fat content resulted in a decrease in true density while the Hausner Ratio and average diameter of the particles increased. The powders containing palm olefins (melting points, 14 degrees C and 18 degrees C) were stickier than the product containing stearin (melting point, 51 degrees C). | |
| dc.description | 33 | |
| dc.description | 2 | |
| dc.description | 292 | |
| dc.description | 298 | |
| dc.language | en | |
| dc.publisher | Wiley-v C H Verlag Gmbh | |
| dc.publisher | Weinheim | |
| dc.publisher | Alemanha | |
| dc.relation | Chemical Engineering & Technology | |
| dc.relation | Chem. Eng. Technol. | |
| dc.rights | fechado | |
| dc.rights | http://olabout.wiley.com/WileyCDA/Section/id-406071.html | |
| dc.source | Web of Science | |
| dc.subject | Flowability | |
| dc.subject | Maltodextrin | |
| dc.subject | Palm oil | |
| dc.subject | Powder | |
| dc.subject | Reconstitution | |
| dc.subject | Milk Powders | |
| dc.subject | Dairy Powders | |
| dc.subject | Flowability | |
| dc.subject | Whole | |
| dc.title | Influence of a Lipid Phase on the Physical Properties of Spray-Dried Maltodextrin Powders | |
| dc.type | Artículos de revistas | |
