Incorporation of Microcapsules in Pineapple Intercellular Tissue Using Osmotic Dehydration and Microencapsulation Method

Food and Bioprocess Technology

Volumn 8, Issue 8, 2015, Pages 1699-1706

  Salazar López, Erika I ^a   Jiménez, Maribel ^a   Salazar, Ricardo ^b   Azuara, Ebner ^a  

^a UNIVERSIDAD VERACRUZANA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE GUERRERO   (Mexico)

Author keywords

Functional foods; Impregnation; Microencapsulation; Osmotic dehydration; Piquin pepper oleoresin

Indexed keywords

EMULSIFICATION; FRUITS; FUNCTIONAL FOOD; IMPREGNATION; MICROENCAPSULATION; OILS AND FATS; OSMOSIS; PRODUCT DESIGN; RESINS; SCANNING ELECTRON MICROSCOPY; TISSUE; TISSUE ENGINEERING;

BETA CAROTENE; FRUIT AND VEGETABLES; INNOVATIVE PROCESS; INTERCELLULAR SPACES; MICROCAPSULES; OSMOTIC DEHYDRATION; PIQUIN PEPPER OLEORESIN; REHYDRATION CAPACITY;

DEHYDRATION;

EID: 84957437248     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1534-8     Document Type: Article

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