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Spray drying of pomegranate juice using maltodextrin/cyclodextrin blends as the wall material

Microencapsulation protects sensitive nutrients, masks flavors, or enhances delivery. Ratios of maltodextrin and γ‐cyclodextrin (20:0, 19:1, and 17:3% w/w) were dissolved in water and mixed with pomegranate juice for spray drying with inlet temperatures of 120, 140, and 160°C. The effects on physica...

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Detalles Bibliográficos
Autores principales:	Watson, Michael A., Lea, Jeanne M., Bett‐Garber, Karen L.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2017
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448382/ https://www.ncbi.nlm.nih.gov/pubmed/28572973 http://dx.doi.org/10.1002/fsn3.467

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