טוען...
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...
שמור ב:
| הוצא לאור ב: | Food Technol Biotechnol |
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| Main Authors: | , , , , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
University of Zagreb Faculty of Food Technology and Biotechnology
2020
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| נושאים: | |
| גישה מקוונת: | 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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