Spray drying of ACE-inhibitory enzyme-modified white cheese
Version of Record online: 11 JUN 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 11, pages 2276–2282, November 2013
How to Cite
Amighi, F., Emam-Djomeh, Z. and Madadlou, A. (2013), Spray drying of ACE-inhibitory enzyme-modified white cheese. International Journal of Food Science & Technology, 48: 2276–2282. doi: 10.1111/ijfs.12214
- Issue online: 9 OCT 2013
- Version of Record online: 11 JUN 2013
- Manuscript Accepted: 11 MAY 2013
- Manuscript Received: 3 FEB 2013
Figure S1. Surface plots for powder particle size as a function of: (a) inlet air temperature (X1) and feeding pump rate (X2), (b) inlet air temperature (X1) and air flow rate (X3), (c) feeding pump rate (X2) and air flow rate (X3).
Figure S2. EMC powder microstructure in 100, 150 and 200 °C inlet drying air temperature, respectively.
Table S1. Central composite rotatable design with experimental values of response variables for ACE-inhibitory EMC powder.
Table S2. ANOVA table showing the variables as linear, quadratic and interaction terms on each response variable and coefficients for the prediction models.
Table S3. Experimental and predicted results for yield and moisture content.
Table S4. ACE-inhibitory activity of EMC powder.
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