Velia REFERENCES
Abu-Jdayil, B., A.A. Ghzawi, K.I.M. Al-Malah, and S. Zaitoun. 2002. Heat effect on rheology of light- and dark- colored honey. Journal of Food Engineering 51: 33-38.
Alves, A., A. Ramos, M.M. Gonçalves, M. Bernadro, and B. Mendes. 2013.
Antioxidant activity, quality parameters and mineral content of Portuguese monofloral honeys. Journal of Food Composition and Analysis 30(2): 130-138.
Anthony, S., J.R. Rieck, and P.L. Dawson. 2000. Efffect of dry honey on oxidation in Turkey breast meat. Poultry Science 79: 1846-1850.
Beristain, C.I., Vazquez, A., Garcia, H.S., and Vernon-Carter, E. J. 1996.
Encapslation of Orange Peel Oil by Co-crystallization. LWT – Food Science and Technology 29(7): 645-647.
Bhandari, B.R., Datta, N., D’Arcy, B.R., and Rintoul, G.B. 1998. Co-crystallization of Honey with Sucrose. LWT – Food Science and Technology 31(2): 138-142.
Bodhmage, A. 2006. Correlation between physical properties and flowability indicators for fine powders. MS Thesis. Department of Chemical Engineering.
University of Saskatchewan, Saskatchewan, Canada.
Bondaruk, J., M. Markowski, and W. Blaszczak. 2007. Effect of drying conditions on the quality of vacuum-microwave dried potato cubes. Journal of Food Engineering 81(12): 306-312.
Carvalho, C.A.L., G.N. Sodré, A.A.O. Fonseca, R.M.O. Alves, B.A. Souza, and L.
Clarton. 2009. Physicochemical characteristics and sensory profile of honey samples from stingless bees (Apidae: Meliponinae) submitted to a dehumidification process.
Annals of the Brazilian Academy of Sciences 81(1): 143-149.
Chasanah, N. 2001. Kadar Dekstrosa, Levulosa, Maltosa, serta Sukrosa Madu Segar dan Madu Bubuk Dengan Bahan Pengisi Campuran Gum Arab dan Dekstrin. BS Thesis. Department of Animal Production. Bogor Agricultural University, Bogor,
Velia Indonesia.
Chen, A.C. 1994. Ingredient technology by the sugar co-crystallization process.
International Sugar Journal 96: 493-494.
Chua, L.S., N.L.A. Rahaman, M.R. Sarmidi, and R. Aziz. 2012. Multi-elemental composition and physical properties of honey samples. Food Chemistry 135(6): 880- 887.
Cui, Z.W., L.J. Sun, W. Chen, and D.W. Sun. 2008. Preparation of dry honey by microwave-vacuum drying. Journal of Food Engineering 84(7): 582-590.
Edwards, G. And James, M.J. 2002. Method of spray drying. Patent WO 2002006538 A1.
Ergün, K., T.G. Gülten, S.Y. Melike, D.S. Nur and K.E. Figen. 2014. Freeze drying of yoghurt with candied chestnut puree: survival of lactic acid bacteria and determination of physical properties. Report Information from ProQuest.
Ezhilarasi, P.N., D. Indrani, B.S. Jena, and C. Anandharamakrishnan. 2013. Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality. Journal of Food Engineering 117(1): 513-520.
Fang, Z., and B. Bhandari. 2012. Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Research International 48(5):
478-483.
Faulina, R., Andari, S., and Anggraeni, D. 2011. Response Surface Methodology (RSM) dan Aplikasinya. MS Thesis. Faktultas Matematika dan Ilmu Pengetahuan Alam. Institut Teknologi Sepuluh Nopember, Surabaya, Indonesia.
Fazaeli, M., Z. Emam-Djomeh, A.K. Ashtari, and M. Omid. 2012. Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder. Food and Bioproducts Processing 90: 667-675.
Fellows, P. 2000. Food Processing Technology: Principles and Practice. Boca Raton, FL, USA: Woodhead Publishing Limited and CRC Press.
Velia Fields, M.E. 1973. Composition of matter including dried honey. US Patent 3,780,185 Fintract, 2011. World Imports of Natural Honey.
http://www.fintrac.com/cpanelx_pu/Ethiopia%20CIAFS/12_06_4949_CIAFS%20_1
%20Honey%20Final%20Oct%2011.pdf, accessed on March 3, 2014.
Fligiel, A. 2009. Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices. Journal of Food Engineering 94(3): 98-104.
Gharsallaoui, A., G. Roudaut, O. Chambin, A. Voilley, and R. Saurel. 2007.
Applications of spray-drying in microencapsulation of food ingredients: An overview.
Food Research International 40(7): 1107-1121.
Gleiter, R.A., H. Horn, and H.D. Isengard. 2006. Influence of type and state of crystallisation on the water activity of honey. Food Chemistry 96: 441-445.
Gomes, S., Dias, L.G., Moreira, L.L., Rodrigues, P., and Estevinho, L. 2010.
Physicochemical, microbiological and anti-microbial properties of commercial honeys from Portugal. Food and Chemical Toxicology 48: 544-548.
Goula, A.M., and K.G. Adamopoulus. 2010. A new technique for spray drying orange juice concentrate. Innovative Food Science and Emerging Technologies. 11(12): 342- 351.
Green, R. 2001. Dried honey enriched with volatile honey compounds. US Patent 7,101,582 B2.
Horszwald, A., H. Julien, and W. Andlauer. 2013. Characterisation of Aronia powders obtained by different drying processes. Food Chemistry 141(5): 2858-2863.
Iskandar, B.M. 2001. Mempelajari Proses Pembuatan Tepung Madu Dengan Menggunakan Pengering Semprot Sifat Fisiko-Kimia Tepung Yang Dihasilkan. MS Thesis. Program Studi Ilmu Pangan. Institut Pertanian Bogor, Bogor, Indonesia.
Jackson, L.S., and Lee, K. 1991. Microencapsulation in the food industry.
Lebensmittel-Wissenschaft und-Technologie 24: 289-297
Jayasundera, M., B. Adhikari, P. Aldred, and A. Ghandi. 2009. Surface modification
Velia of spray dried food and emulsion powders with surface-active proteins: A review.
Journal of Food Engineering 93(2): 266-277.
Jedlińska, A., K. Samborska, and D. Witrowa-Rajchert. 2012. właściwości fizyczne proszków na bazie miodu pszczelego otrzymanych metodą suszenia rozpyłowego i sublimacyjnego. Acta Agrophysica 19(3): 563-574.
Kabbani, D., F. Sepulcre, and J. Wedekind. 2011. Ultrasound-assisted liquefaction of rosemary honey: Influence on rheology and crystal content. Journal of Food Engineering 107(7): 173-178.
Keppy, N.K., and M.W. 2009. The Determination of HMF in Honey with an Evolution Array UV-Visible Spectrophotometer. Thermo Fischer Scientific.
Kumalasari, V.D.A.R. 2001. Pembuatan Madu Bubuk Dengan Metode Pengeringan Semprot Pada Komposisi Bahan Pengisi (Gum Arab dan Dekstrin) Yang Berbeda. BS Thesis. Fakultas Peternakan. Institut Pertanian Bogor, Bogor, Indonesia.
Lumay, G., F. Boschini, K. Traina, S. Bontempi, J.C. Remy, R. Cloots, and N.
Vandewalle. 2012. Measuring the flowing properties of powders and grains. Powder Technology 224(2): 19-27.
Mani, S., S. Jaya, and H. Das. 2002. Sticky Issues on Spray Drying of Fruit Juices.
The Society for Engineering in Agricultural, Food, and Biological Systems.
Martins, S.I.F.S., Jongen, W.M.F., and Van Boekel, M.A.J.S. 2001. Maillard reaction in food and implications to kinetic modelling. Trends in Food Science and Technlology 11: 364-373.
Nesterenko, A., I. Alric, F. Silvestre and V. Durrieu. 2013. Vegetable proteins in microencapsulation: A review of recent interventions and their effectiveness.
Industrial Crops and Products 42(6): 469-479.
Nurhadi, B., R. Andoyo, Mahani, and R. Indiarto. 2012. Study the properties of honey powder produced from spray drying and vacuum drying method. International Food Research Journal 19(3): 907-912.
Velia Osorio, J., J. Monjes, M. Pinto, C. Ramírez, R. Simpson, and O. Vega. 2014. Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate. LWT-Food Science and Technology.
Ouchemoukh, S., Louaileche, H., and Schweitzer, P. 2007. Physicochemical characteristics and pollen spectrum of some Algerian honeys. Food Control 18: 52- 58.
Ouiazzane, S., B. Messnaoui, S. Abderafi, J. Wouters, and T. Bounahmidi. 2008.
Modeling of sucrose crystallization kinetics: The influence of glucose and fructose.
Journal of Crystal Growth 310(5): 3498-3503.
Pandey, M.C., P.T. Harilal, K.A. Srihari, K. Jayathilakan and K. Radhakrishna. 2014.
Development of freeze dried functional carrot muskmelon juice powder. Report Information from ProQuest.
Park, M.K. 2005. Method for producing honey powder and foods using the honey powder. Patent WO 2005053431 A1
Plataniotis, K.N., and A.N. Venetsanopoulus. 2000. Color Image Processing and Applications. Springer-Verlag.
Pongtong, K., R. Assawarachan, and A. Noomhorm. 2011. Mathematical models for vacuum drying characteristics of pomegranate aril. Journal of Food Science and Engineering 1(6): 11-19.
Ram, A.K. 2009. Production of Spray-Dried Honey Powder and Its Application in Bread. MS Thesis. Department of Food Science. Louisiana State University and Agricultural and Mechanical College, Louisiana, America.
Sardar, B.R., and R.S. Singhal. 2013. Characterization of co-crystallized sucrose entrapped with cardamom oleoresin. Journal of Food Engineering 117(12): 521-529.
Silva, T.M.S., F.P. dos Santos, A. Evangelista-Rodrigues, E.M.S. da Silva, G.S. da Silva, J.S. de Novais, F. de A.R. dos Santos and C.A. Camara. 2013. Phenolic compounds, melissopalynological, physicochemical analysis and antioxidant activity of jandaíra (Melopina subnitida) honey. Journal of Food Composition and Analysis
Velia 29: 10-18.
Therdthai, N., and W. Zhou. 2009. Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). Journal of Food Engineering 91(10): 482-489.
Turhan, I., N. Tetik, M. Karhan, F. Gurel, and H.R. Tavukcuoglu. 2008. Quality of honeys influenced by thermal treatment. LWT 41: 1396-1399.
Venir, E., M. Spaziani, and E. Maltini. 2010. Crystallization in “Tarassaco” Italian honey studied by DSC. Food Chemistry 122(4): 410-415.
Wang, S. and Langrish, T. 2009. A review of process simulations and the use of additives in spray drying. Food Research International 42: 13-25.
Woo, M.W., L.X. Huang, A.S. Mujumdar, and W.R.W. Daud. 2014. Volume 1. Spray Drying Technology. Published in Singapore.
Zamora, M.C., and J. Chirife. 2006. Determination of water activity change due to crystallization in honeys from Argentina. Food Control 17(9): 59-64.
Zielinska, M., P. Zapotoczny, O. Alves-Filho, T.M. Eikevik, and W. Blaszczak. 2013.
A multi-stage combined heat pump and microwave vacuum drying of green peas.
Journal of Food Engineering 115(11): 347-356.
