Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract

Spray-drying is one of the most popular techniques in the food industry for converting liquid material from a fluid state into a form of dried particles to produce encapsulated or instant products. Instant products are considered as convenient foods; moreover, the goal of encapsulation is to close t...

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Detalles Bibliográficos
Autores principales: Drozłowska, Emilia, Starowicz, Małgorzata, Śmietana, Natalia, Krupa-Kozak, Urszula, Łopusiewicz, Łukasz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10135720/
https://www.ncbi.nlm.nih.gov/pubmed/37107293
http://dx.doi.org/10.3390/antiox12040919

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10135720/
https://www.ncbi.nlm.nih.gov/pubmed/37107293
http://dx.doi.org/10.3390/antiox12040919

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