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Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel

In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds pow...

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Dettagli Bibliografici
Pubblicato in:Antioxidants (Basel)
Autori principali: Horincar, Georgiana, Enachi, Elena, Barbu, Vasilica, Andronoiu, Doina Georgeta, Râpeanu, Gabriela, Stănciuc, Nicoleta, Aprodu, Iuliana
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2020
Soggetti:
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7222404/
https://ncbi.nlm.nih.gov/pubmed/32340388
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox9040351
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