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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)...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Molecules
Egile Nagusiak: Lachowicz, Sabina, Michalska-Ciechanowska, Anna, Oszmiański, Jan
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI 2020
Gaiak:
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC7221788/
https://ncbi.nlm.nih.gov/pubmed/32326580
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25081805
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