Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends

Food Chemistry

Volumn 214, Issue , 2017, Pages 308-318

  Moser, Poliana ^a   Telis, Vânia Regina Nicoletti ^a   de Andrade Neves, Nathália ^b   García Romero, Esteban ^c   Gómez Alonso, Sergio ^d   Hermosín Gutiérrez, Isidro ^d  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^c Instituto de la Vid y el Vino de Castilla La Mancha   (Spain)

^d UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Anthocyanins; Antioxidant activity; Colour; Maltodextrin; Microencapsulation; Soy protein; Stability; Whey protein

Indexed keywords

ANTIOXIDANTS; CARRIER CONCENTRATION; COLOR; CONVERGENCE OF NUMERICAL METHODS; FLAVONOIDS; FOOD STORAGE; FRUIT JUICES; MICROENCAPSULATION; PHENOLS; POLYSACCHARIDES; PROTEINS;

ANTI-OXIDANT ACTIVITIES; COLOUR PARAMETERS; MALTODEXTRINS; PHENOLIC COMPOUNDS; SOY PROTEIN; STORAGE STABILITY; STORAGE TEMPERATURES; WHEY PROTEINS;

ANTHOCYANINS;

ANTHOCYANIN; DIMER; FLAVAN DERIVATIVE; FLAVONOL DERIVATIVE; HYDROCINNAMIC ACID; MALTODEXTRIN; MONOMER; PHENOL DERIVATIVE; SOYBEAN PROTEIN; WHEY PROTEIN; POLYPHENOL; POLYSACCHARIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DEGRADATION KINETICS; FOOD COLOR; FOOD STORAGE; GRAPE JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LOW TEMPERATURE; MICROENCAPSULATION; POLYMERIZATION; SPRAY DRYING; STORAGE TEMPERATURE; ANALYSIS; CHEMISTRY; DRUG FORMULATION; FRUIT AND VEGETABLE JUICE; VITIS;

ANTHOCYANINS; DRUG COMPOUNDING; FLAVONOLS; FOOD STORAGE; FRUIT AND VEGETABLE JUICES; PHENOLS; POLYPHENOLS; POLYSACCHARIDES; VITIS;

EID: 84978436554     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.081     Document Type: Article

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