Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying

Food and Bioprocess Technology

Volumn 8, Issue 12, 2015, Pages 2444-2460

  Belščak Cvitanović, Ana ^a   Lević, Steva ^b   Kalušević, Ana ^b   Špoljarić, Igor ^c   Đorđević, Verica ^b   Komes, Draženka ^a   Mršić, Gordan ^c   Nedović, Viktor ^b  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b UNIVERSITY OF BELGRADE   (Serbia)

^c Forensic Science Centre Ivan Vu eti   (Croatia)

Author keywords

Caffeine; Colour; Green tea; Microencapsulation; Sensory properties; Spray drying

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; CAFFEINE; COLOR; EFFICIENCY; FLAVONOIDS; MICROENCAPSULATION; NEURAL NETWORKS; POLYSACCHARIDES; SPRAY DRYING; STARCH; TEMPERATURE;

CHLOROPHYLL CONTENTS; COLOUR PRESERVATIONS; EFFICIENCY ASSESSMENT; EPIGALLOCATECHIN GALLATE; FUNCTIONAL INGREDIENT; GREEN TEA; NATURAL BIOPOLYMERS; SENSORY PROPERTIES;

DRYING;

EID: 84946532137     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1592-y     Document Type: Article

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