Optimization of pre-drying concentration and type of foaming agents to produce shelf-stable black mulberry juice powder using the foam mat drying technique
Abstract
Foam mat drying was identified as a suitable technological approach for the production of stable mulberry juice powder while preserving its bioactive constituents and their functional properties.
Fields of Study & Subjects
Food Drying and Modeling
Microencapsulation and Drying Processes
Ziziphus Jujuba Studies and Applications
Publication details
- Journal / source
- Sustainable Food Technology
- Volume
- 4
- Issue
- 3
- Pages
- 2745–2759
- Publication date
- 1 January 2026
- Language
- EN