The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

The objective of this study was to examine the effect of inulin and maltodextrin applied during vacuum drying of Saskatoon berry fruit, juice, and pomace on the retention of bioactive compounds and antioxidant capacity (radical scavenging capacity (ABTS), ferric reducing antioxidant potential (FRAP)...

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Detalles Bibliográficos
Autores principales: Lachowicz, Sabina, Michalska-Ciechanowska, Anna, Oszmiański, Jan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7221788/
https://www.ncbi.nlm.nih.gov/pubmed/32326580
http://dx.doi.org/10.3390/molecules25081805

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7221788/
https://www.ncbi.nlm.nih.gov/pubmed/32326580
http://dx.doi.org/10.3390/molecules25081805

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