Microencapsulation of Red Grape Juice by Freeze Drying and Application in Jelly Formulation

The aim of this work is to obtain new food products enriched with bioactive compounds from concentrated grape juice microencapsulated by freeze drying using a whey protein isolate-chitosan system. The obtained powder showed an encapsulation efficiency of (86.1±4.0) %, with an anthocyanin mass fracti...

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Bibliografische gegevens
Gepubliceerd in:Food Technol Biotechnol
Hoofdauteurs: Mihalcea, Liliana, Barbu, Vasilica, Enachi, Elena, Andronoiu, Doina Georgeta, Râpeanu, Gabriela, Stoica, Maricica, Dumitrașcu, Loredana, Stănciuc, Nicoleta
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Onderwerpen:
Original Scientific Papers
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7365344/
https://ncbi.nlm.nih.gov/pubmed/32684784
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.01.20.6429
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