Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan

The effect of different combinations of maltodextrin (MD) coating agents (MD, MD + soybean protein, and MD + ι-carrageenan) on the encapsulation of lemon by-product aqueous extracts using freeze-drying and spray-drying were investigated. The total phenolic content (TPC), total flavonoid content (TFC...

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Detalles Bibliográficos
Autores principales: Papoutsis, Konstantinos, Golding, John B., Vuong, Quan, Pristijono, Penta, Stathopoulos, Costas E., Scarlett, Christopher J., Bowyer, Michael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6069085/
https://www.ncbi.nlm.nih.gov/pubmed/30029543
http://dx.doi.org/10.3390/foods7070115

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6069085/
https://www.ncbi.nlm.nih.gov/pubmed/30029543
http://dx.doi.org/10.3390/foods7070115

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