Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality

Journal of the Science of Food and Agriculture

Volumn 94, Issue 6, 2014, Pages 1116-1123

  Ezhilarasi, Perumal Natarajan ^a,b   Indrani, Dasappa ^a   Jena, Bhabani Sankar ^a,c   Anandharamakrishnan, Chinnaswamy ^a,b  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b ACADEMY OF SCIENTIFIC AND INNOVATIVE RESEARCH ACSIR   (India)

^c CSIR INSTITUTE OF MINERALS AND MATERIALS TECHNOLOGY   (India)

Author keywords

Functional bread; Hydroxycitric acid; Maltodextrin; Whey protein isolate

Indexed keywords

GARCINIA; GARCINIA COWA;

CITRIC ACID; HYDROXYCITRIC ACID; MALTODEXTRIN; PLANT EXTRACT; POLYSACCHARIDE;

ARTICLE; BREAD; CHEMISTRY; DESICCATION; DIET; DRUG FORMULATION; EVALUATION STUDY; FOOD HANDLING; FRUIT; FUNCTIONAL BREAD; FUNCTIONAL FOOD; GARCINIA; HUMAN; METHODOLOGY; POWDER; STANDARD; TASTE; WHEY PROTEIN ISOLATE;

FUNCTIONAL BREAD; HYDROXYCITRIC ACID; MALTODEXTRIN; WHEY PROTEIN ISOLATE;

BREAD; CITRATES; DESICCATION; DIET; DRUG COMPOUNDING; FOOD TECHNOLOGY; FRUIT; FUNCTIONAL FOOD; GARCINIA; HUMANS; PLANT EXTRACTS; POLYSACCHARIDES; POWDERS; TASTE;

EID: 84896394937     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6378     Document Type: Article

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