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The Influence of Inulin on the Retention of Polyphenolic Compounds during the Drying of Blackcurrant Juice
In blackcurrant juice powders made using freeze-, vacuum-, and spray-drying methods, 19 polyphenolic compounds were identified: anthocyanins (6), (+)-catechin, flavonols (8), and phenolic acids (4). The highest content of identified polyphenols was noted after vacuum drying at 90 °C, which was conne...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6891511/ https://www.ncbi.nlm.nih.gov/pubmed/31744225 http://dx.doi.org/10.3390/molecules24224167 |