| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Zhang, Lu
Wageningen University & Research
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (7/7 displayed)
- 2024Non-equilibrium transport in polymer mixed ionic–electronic conductors at ultrahigh charge densitiescitations
- 2023Interplay between Side Chain Density and Polymer Alignment: Two Competing Strategies for Enhancing the Thermoelectric Performance of P3HT Analogues.
- 2023Interplay between Side Chain Density and Polymer Alignment: Two Competing Strategies for Enhancing the Thermoelectric Performance of P3HT Analoguescitations
- 2022Steering the formation of cellobiose and oligosaccharides during enzymatic hydrolysis of asparagus fibrecitations
- 2021Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentratecitations
- 2020Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snackscitations
- 2020Semiconductivity Transition in Silicon Nanowires by Hole Transport Layercitations
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article
Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate
Abstract
Traditional hot air drying of asparagus is known to lead to a powder with a poor aroma profile. We here concentrated asparagus juice into asparagus concentrate (21.7% w/w) and spray-dried it with maltodextrin DE12 as carrier agent to improve the volatile profiles of asparagus powder and to valorise fresh asparagus sidestreams.<br/>We performed headspace GC-MS with untargeted metabolomics to assess the overall metabolite profile of the spray-dried asparagus powders and identified 70 volatile compounds. The maltodextrin content was positively correlated to the retention of an asparagus key odorant 1-octen-3-ol, as well as other alcohols and aldehydes. Nevertheless, drying conditions had limited effect on the volatile retention of the powders. Moreover, higher outlet temperatures increase the presence of volatiles that were formed during drying, such as 3-methylthio-<br/>propanal. From our analyses, it was further found that an increased concentration of maltodextrin was correlated to a lower moisture content, a higher glass transition temperature (Tg) and a narrower size distribution of the spray-dried powders. The Tg of all powders was described with the Gordon-Taylor equation for multicomponent mixtures, and we found a minimum weight fraction of 0.67 (w/dw) maltodextrin required to obtain glassy asparagus powder for storing at ambient conditions.