TY - GEN 
AU - Pascual Pineda, L.A.
AU - Rascón, M.P.
AU - Quintanilla Carvajal, M.X.
AU - Castillo Morales, M.
AU - Marín, U.R.
AU - Flores Andrade, E.
PY - 2019
SN - 0260-8774
UR - http://hdl.handle.net/10818/36809
AB - Red onion microcapsules were produced by spray freezing into liquid cryogenic (SFLC) and spray drying (SD) and their anthocyanin contents were evaluated kinetically at different water activities () at 35 °C. The spreading pressure-area isotherms were...
LA - eng
PB - Journal of Food Engineering
KW - Minimum integral entropy
KW - Monolayer
KW - Spreading pressure
KW - Spray freezing into liquid nitrogen
TI - Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying
DO - 10.1016/j.jfoodeng.2018.10.018
ER -