The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients
The objective of this study was to examine the effect of inulin and maltodextrin applied during vacuum drying of Saskatoon berry fruit, juice, and pomace on the retention of bioactive compounds and antioxidant capacity (radical scavenging capacity (ABTS), ferric reducing antioxidant potential (FRAP)...
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| Główni autorzy: | , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2020-04-01
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| Seria: | Molecules |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/1420-3049/25/8/1805 |
| Etykiety: |
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