A carregar...

Encapsulation of Anthocyanins from Cornelian Cherry Fruits Using Heated or Non-Heated Soy Proteins

In the current study, the effect of temperature on the potential of soy proteins to ensure the encapsulation and gastric stability of bioactives, such as anthocyanins from cornelian cherry fruits, was investigated. The powders obtained after freeze-drying were analyzed in relation to flow properties...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Foods
Main Authors: Dumitrașcu, Loredana, Stănciuc, Nicoleta, Aprodu, Iuliana
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2021
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8230403/
https://ncbi.nlm.nih.gov/pubmed/34200745
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061342
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!