Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying

International Journal of Food Science and Technology

Volumn 45, Issue 7, 2010, Pages 1386-1394

  Robert, Paz ^a   Gorena, Tamara ^a   Romero, Nalda ^a   Sepulveda, Elena ^a   Chavez, Jorge ^a   Saenz, Carmen ^a  

^a UNIVERSITY OF CHILE   (Chile)

Author keywords

Anthocyanin; Antioxidant activity; Microcapsules; Phenolic compounds; Pomegranate

Indexed keywords

ANTIOXIDANT ACTIVITY; BIOACTIVE COMPOUNDS; COATING MATERIAL; DEGRADATION RATE CONSTANTS; ETHANOLIC EXTRACTS; FACTORIAL DESIGN; INDEPENDENT VARIABLES; INLET TEMPERATURE; MALTODEXTRINS; MATRIX; MICROCAPSULES; OPTIMAL CONDITIONS; PHENOLIC COMPOUNDS; POLYPHENOLS; POMEGRANATE; PROTECTIVE EFFECTS; SOYBEAN PROTEINS;

ANTHOCYANINS; DAIRY PRODUCTS; DEGRADATION; DRYING; PHENOLS; PLANTS (BOTANY); RATE CONSTANTS; SPRAY DRYING;

ENCAPSULATION;

GLYCINE MAX; LYTHRACEAE; PUNICA GRANATUM;

EID: 77956020737     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02270.x     Document Type: Article

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