Effect of Preheating Whey Protein Concentrate on the Stability of Purple Sweet Potato Anthocyanins

Anthocyanins (ANs) have strong antioxidant activities and can inhibit chronic diseases, but the instability of ANs limits their applications. The conservation of preheating whey protein concentrate (WPC) on the stability of purple sweet potato ANs was investigated. The retention of ANs in WPC-ANs wa...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Shuo, Deng, Guowei, Wang, Fang, Xu, Haiyan, Li, Jiagen, Liu, Jialei, Wu, Dengfeng, Lan, Shitao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10422442/
https://www.ncbi.nlm.nih.gov/pubmed/37571210
http://dx.doi.org/10.3390/polym15153315

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10422442/
https://www.ncbi.nlm.nih.gov/pubmed/37571210
http://dx.doi.org/10.3390/polym15153315

Ejemplares similares