Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions

Food and Bioprocess Technology

Volumn 7, Issue 1, 2014, Pages 204-211

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

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Baking stability; Encapsulation; Nano suspension; Phenolic compounds; Storage stability

Indexed keywords

COATING MATERIAL; NANO-SUSPENSIONS; PHENOLIC COMPOUNDS; QUALITY PARAMETERS; SENSORY ATTRIBUTES; SOUR CHERRY POMACES; STORAGE STABILITY; TOTAL PHENOLIC CONTENT;

COATINGS; POWDERS; STABILITY;

ENCAPSULATION;

ACACIA SENEGAL; PRUNUS CERASUS;

EID: 84891633554     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1048-1     Document Type: Article

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