Characterization of alginate beads with encapsulated cocoa extract toprepare functional food: Comparison of two gelation mechanisms

Food Hydrocolloids

Volumn 49, Issue , 2015, Pages 25-34

  Lupo, Bryshila ^a,b   Maestro, Alicia ^a   Gutiérrez, José M ^a   González, Carmen ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b UNIVERSIDAD CENTROCCIDENTAL LISANDRO ALVARADO   (Venezuela)

Author keywords

Beads; External gelation; Internal gelation; Polyphenols release kinetics; Textural analysis

Indexed keywords

CALCIUM; COCOA;

ALGINATE BEADS; BEAD; CALCIUM CONCENTRATION; EXTERNAL GELATION; GELATION MECHANISMS; INTERNAL GELATION; POLYPHENOL RELEASE KINETIC; POLYPHENOLS; RELEASE KINETICS; TEXTURAL ANALYSIS;

GELATION;

THEOBROMA CACAO;

EID: 84938544437     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.023     Document Type: Article

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