Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel

In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds pow...

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Detalles Bibliográficos
Autores principales: Horincar, Georgiana, Enachi, Elena, Barbu, Vasilica, Andronoiu, Doina Georgeta, Râpeanu, Gabriela, Stănciuc, Nicoleta, Aprodu, Iuliana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7222404/
https://www.ncbi.nlm.nih.gov/pubmed/32340388
http://dx.doi.org/10.3390/antiox9040351

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7222404/
https://www.ncbi.nlm.nih.gov/pubmed/32340388
http://dx.doi.org/10.3390/antiox9040351

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