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Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation

Proanthocyanidins (PAs) are responsible for several health benefits of many fruits, but they could cause a generally disliked sensation of astringency. Traditional deastringency methods remove bioactive ingredients, resulting in the loss of valuable nutrients and associated health benefits. This wor...

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Detalles Bibliográficos
Autores principales: Zhao, Xiaodan, Ai, Yingchao, Hu, Yulin, Wang, Yongtao, Zhao, Liang, Yang, Dong, Chen, Fang, Wu, Xiaomeng, Li, Yuan, Liao, Xiaojun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353531/
https://www.ncbi.nlm.nih.gov/pubmed/32521628
http://dx.doi.org/10.3390/foods9060756