Effect of Encapsulation Processes by Freeze and Spray Drying on the Antioxidant Properties of Red Wine from cv. Listan Prieto and Syrah

Background: Wine antioxidants are linked to cardiovascular disease prevention, thus are highly valued by the healthy food market. The dehydration process removes alcohol and water from wine and allows it to extend its shelf life, while encapsulation can help preserve physical-chemical and antioxidan...

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Detalles Bibliográficos
Autores principales: Díaz-Gálvez, Irina, Gutiérrez-Gamboa, Gastón, Plaza, Andrea, Concha-Meyer, Anibal A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740021/
https://www.ncbi.nlm.nih.gov/pubmed/36496687
http://dx.doi.org/10.3390/foods11233880

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740021/
https://www.ncbi.nlm.nih.gov/pubmed/36496687
http://dx.doi.org/10.3390/foods11233880

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