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Efficient sorption of polyphenols to soybean flour enables natural fortification of foods
The present study demonstrated that defatted soybean flour (DSF) can sorb polyphenols from blueberry and cranberry juices while separating them from sugars. Depending on DSF concentration and juice dilution, the concentration of blueberry anthocyanins and total polyphenols sorbed to DSF ranged from...
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| Главные авторы: | , , , , , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
2012
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3742044/ https://ncbi.nlm.nih.gov/pubmed/23950619 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2011.09.103 |
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