Volatile aroma and physicochemical characteristics of freeze-dried coconut water using different encapsulating agents

This research studied how different types and concentrations of encapsulating agents impacted freeze-dried coconut water products. Volatile aroma and physicochemical product characteristics were evaluated. The encapsulating agents were maltodextrin 4–8% (w/v), polydextrose 4–8% (w/v) and xanthan gum...

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Detalles Bibliográficos
Autores principales: Tanongkankit, Yardfon, Eadmusik, Sunee, Detchewa, Pakkawat, Budsabun, Tanakwan, Panphut, Wattana, Jakkranuhwat, Nattakan, Rittisak, Sriwiang, Nonthanum, Panadda, Phungamngoen, Chanthima
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10656528/
https://www.ncbi.nlm.nih.gov/pubmed/37978311
http://dx.doi.org/10.1038/s41598-023-46610-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10656528/
https://www.ncbi.nlm.nih.gov/pubmed/37978311
http://dx.doi.org/10.1038/s41598-023-46610-1

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