Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree

Food Chemistry

Volumn 209, Issue , 2016, Pages 323-331

  Lavelli, V ^a   Sri Harsha, P S C ^a   Spigno, G ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Activation energy; Anthocyanins; Apple; Grape skin; Maltodextrins; Phenolics

Indexed keywords

ACTIVATION ENERGY; CHEMICAL ACTIVATION; FLAVONOIDS; FLAVORS; FRUITS; POLYSACCHARIDES;

APPLE; FIRST ORDER KINETICS; GRAPE SKIN; HEALTH PROMOTING COMPOUNDS; HYDROXYCINNAMIC ACIDS; INDUSTRIAL DEMANDS; MALTODEXTRINS; PHENOLICS;

ANTHOCYANINS;

ANTHOCYANIN; COUMARIC ACID; FLAVANOL DERIVATIVE; FLAVONOID; GLUCURONIDE; GRAPEFRUIT EXTRACT; KAEMPFEROL; MALTODEXTRIN; PHENOL DERIVATIVE; QUERCETIN; FLAVONOL DERIVATIVE; FOOD ADDITIVE; POLYPHENOL; POLYSACCHARIDE;

ALICYCLOBACILLUS ACIDOCALDARIUS; APPLE JUICE; ARTICLE; BEVERAGE; CONTROLLED STUDY; DEGRADATION; FOOD PROCESSING; FOOD STORAGE; GRAPE; HEAT TREATMENT; HYDROPHILICITY; KINETICS; MOLECULAR WEIGHT; NONHUMAN; PASTEURIZATION; PH; ANALYSIS; CHEMISTRY; FOOD HANDLING; MALUS; PRESERVED FOOD; THEORETICAL MODEL; VITIS;

ANTHOCYANINS; FLAVONOIDS; FLAVONOLS; FOOD ADDITIVES; FOOD STORAGE; FOOD TECHNOLOGY; FOOD, PRESERVED; MALUS; MODELS, THEORETICAL; PHENOLS; POLYPHENOLS; POLYSACCHARIDES; VITIS;

EID: 84964682583     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.055     Document Type: Article

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