Black currant polyphenols: Their storage stability and microencapsulation

Industrial Crops and Products

Volumn 34, Issue 2, 2011, Pages 1301-1309

  Bakowska Barczak, Anna M ^a,b   Kolodziejczyk, Paul P ^b  

^a UNIVERSITY OF ALBERTA   (Canada)

^b WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Antioxidant activity; Black currant; Inulin; Maltodextrin; Microencapsulation; Polyphenols

Indexed keywords

ANTIOXIDANT ACTIVITIES; BLACK CURRANT; INULIN; MALTODEXTRINS; MICROENCAPSULATION; POLYPHENOLS;

AGENTS; CULTIVATION; DRYING; ENCAPSULATION; FLAVORS; FOOD PROCESSING; FRUITS; PACKAGING; PHENOLS; PLANTS (BOTANY);

STORAGE (MATERIALS);

ANTIOXIDANT; BIOACTIVITY; BIOCHEMICAL COMPOSITION; DIGESTIVE SYSTEM; ENCAPSULATION; FOOD CONSUMPTION; FOOD PROCESSING; FOOD STORAGE; FRUIT; NUTRITIVE VALUE; PHENOL; PHYTOCHEMISTRY; PIGMENT; POLYSACCHARIDE; SCAVENGING (CHEMISTRY);

ALNUS; RIBES HUDSONIANUM; RIBES NIGRUM;

EID: 79960381394     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2010.10.002     Document Type: Article

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