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Optimization of spray-drying conditions for green acerola concentrate juice: effect of temperature and maltodextrin.

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Bibliographic Details
Title: Optimization of spray-drying conditions for green acerola concentrate juice: effect of temperature and maltodextrin.
Authors: Costa FS; Department of Food Science, Federal University of Lavras, Lavras, Brazil., Santos JCC; Department of Food Science, Federal University of Lavras, Lavras, Brazil., Costa E Silva MD; Laboratory of Bioprocesses and Metabolic Biochemistry, Federal University of São João del-Rei, Divinópolis, Brazil., Cruz MS; Department of Food Science, Federal University of Lavras, Lavras, Brazil., Santos AAL; Department of Food Science, Federal University of Lavras, Lavras, Brazil., de Oliveira CR; Institute of Exact and Technological Sciences, Federal University of Viçosa, Rio Paranaíba, Brazil., de Oliveira LF; Laboratory of Bioprocesses and Metabolic Biochemistry, Federal University of São João del-Rei, Divinópolis, Brazil., Corrêa JLG; Department of Food Science, Federal University of Lavras, Lavras, Brazil.
Source: Journal of the science of food and agriculture [J Sci Food Agric] 2026 Mar 15; Vol. 106 (4), pp. 2527-2541. Date of Electronic Publication: 2025 Nov 28.
Publication Type: Journal Article; Evaluation Study
Journal Info: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1097-0010
DOI:10.1002/jsfa.70354