Spray Drying of Grape Juice From Hybrid CV. BRS Violeta: Microencapsulation of Anthocyanins Using Protein/Maltodextrin Blends as Drying Aids

Journal of Food Processing and Preservation

Volumn 41, Issue 1, 2017, Pages

  Moser, Poliana ^a   Souza, Reginaldo Teodoro De ^b   Nicoletti Telis, Vânia Regina ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CARRIER CONCENTRATION; DRYING; ENCAPSULATION; FRUIT JUICES; MICROENCAPSULATION; POWDERS; PROTEINS; SPRAY DRYING;

ANTHOCYANIN CONTENT; BIOACTIVE COMPOUNDS; COLOR PARAMETER; ENCAPSULATION EFFICIENCY; FOOD INDUSTRIES; GRAPE CULTIVARS; LOW WATER-CONTENT; POWDER PROPERTIES;

ANTHOCYANINS;

EID: 84978128631     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12852     Document Type: Article

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