Invertase stability in alginate beads. Effect of trehalose and chitosan inclusion and of drying methods.

Food Research International

Volumn 47, Issue 2, 2012, Pages 321-330

  Santagapita, Patricio Román ^a   Mazzobre, María Florencia ^a   Buera, María del Pilar ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Alginate beads; Chitosan; Drying; Encapsulation; Enzyme stability; Trehalose

Indexed keywords

AIR CIRCULATION; AIR DRYING; ALGINATE BEADS; DECOMPOSITION TEMPERATURE; DRYING METHODS; ENZYMATIC ACTIVITIES; ENZYME STABILITY; FT-IR SPECTRUM; INVERTASE ACTIVITY; LABILE COMPOUNDS; MECHANICAL RESISTANCE; PROTECTIVE EFFECTS; TREHALOSE;

ALGINATE; CHITOSAN; COAGULATION; ENCAPSULATION; ENZYMES; GELATION; HEAT TREATMENT; LOW TEMPERATURE DRYING; MECHANICAL PROPERTIES; OPTICAL MICROSCOPY; SCANNING ELECTRON MICROSCOPY; VACUUM;

DRYING;

EID: 84861741961     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.07.042     Document Type: Article

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