Encapsulation of Andean Berry puree by ionic gelation: Drying kinetics and bioactive retention using Refractance Window® Technology
Abstract Andean blueberry (mortiño) (Vaccinium meridionale Swartz), valued for its high vitamin and bioactive content, was subjected to ionic gelation encapsulation (IGE) using amidated low-methoxyl pectin pectin (3% to 5%) crosslinked with calcium chloride, combined with Refractance Window® (RW) dr...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Instituto de Tecnologia de Alimentos (ITAL)
2025-12-01
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| Seri Bilgileri: | Brazilian Journal of Food Technology |
| Konular: | |
| Online Erişim: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100439&lng=en&tlng=en |
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