Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato

LWT

Volumn 43, Issue 9, 2010, Pages 1307-1312

  Ahmed, Maruf ^a,b   Akter, Mst Sorifa ^a   Lee, Jin Cheol ^c   Eun, Jong Bang ^a  

^a Chonnam National University   (South Korea)

^b HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY   (Bangladesh)

^c Dongshin University   (South Korea)

Author keywords

Antioxidant capacity; Ascorbic acid; Maltodextrin; Spray drying; Sweet potato

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; FLAVORS; GLASS TRANSITION; POLYSACCHARIDES; WATER ABSORPTION;

ANTIOXIDANT CAPACITY; BIOACTIVE COMPONENTS; COMPONENT PROPERTIES; LOW CONCENTRATIONS; MALTODEXTRINS; MORPHOLOGICAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; PURPLE SWEET POTATOES; SPRAY-DRYING; SWEET POTATO;

SPRAY DRYING;

IPOMOEA BATATAS;

EID: 77954034650     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.05.014     Document Type: Article

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