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Spray drying of pomegranate juice using maltodextrin/cyclodextrin blends as the wall material
Microencapsulation protects sensitive nutrients, masks flavors, or enhances delivery. Ratios of maltodextrin and γ‐cyclodextrin (20:0, 19:1, and 17:3% w/w) were dissolved in water and mixed with pomegranate juice for spray drying with inlet temperatures of 120, 140, and 160°C. The effects on physica...
Uloženo v:
| Vydáno v: | Food Sci Nutr |
|---|---|
| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
John Wiley and Sons Inc.
2017
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5448382/ https://ncbi.nlm.nih.gov/pubmed/28572973 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.467 |
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