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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2023
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| Materias: | |
| 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 |