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Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide
The stability of betalains (Bet) encapsulated in cryogels made with a mixture of albumin (ALB) and albumin-pectin (ALB-PEC) as wall materials were evaluated during storage at 32% and 83% relative humidity (RH) at several different temperature conditions (4 °C, 30 °C and 40 °C). The retention of beta...
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| Gepubliceerd in: | J Food Sci Technol |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Springer India
2020
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8021666/ https://ncbi.nlm.nih.gov/pubmed/33897037 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04713-x |
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