Microencapsulation of phenolic compounds extracted from sour cherry pomace: Effect of formulation, ultrasonication time and core to coating ratio

European Food Research and Technology

Volumn 235, Issue 4, 2012, Pages 587-596

  Cilek, Betul ^a   Luca, Alexandru ^a   Hasirci, Vasif ^a   Sahin, Serpil ^a   Sumnu, Gulum ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Encapsulation efficiency; Microencapsulation; Phenolic compounds; Sour cherry pomace; Ultrasonication

Indexed keywords

ENCAPSULATION EFFICIENCY; MICROENCAPSULATION; PHENOLIC COMPOUNDS; SOUR CHERRY; ULTRA-SONICATION;

ADHESIVES; COATINGS; DISEASES; PACKAGING; PHENOLS; PLATING;

ENCAPSULATION;

ACACIA SENEGAL; PRUNUS CERASUS;

EID: 84866448260     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1786-8     Document Type: Article

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