Influence of DE-value of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate (Ilex paraguariensis A. St. Hil.)

LWT

Volumn 79, Issue , 2017, Pages 561-567

  Negrão Murakami, Aureanna N ^a   Nunes, Graciele L ^b   Pinto, Stephanie S ^a   Murakami, Fabio S ^c   Amante, Edna R ^a   Petrus, José Carlos Cunha ^a   Prudêncio, Elane S ^a   Amboni, Renata D M C ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

^c FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Antioxidant activity; Microencapsulation; Nanofiltration; Phenolic compounds; Yerba mate

Indexed keywords

ANTIOXIDANTS; COLOR; DISSOLUTION; MICROENCAPSULATION; MICROSTRUCTURE; MOISTURE; MOISTURE DETERMINATION; NANOFILTRATION; PHENOLS; POLYSACCHARIDES; SPRAY DRYING; STORAGE (MATERIALS); THERMODYNAMIC PROPERTIES;

ANTI-OXIDANT ACTIVITIES; DEXTROSE EQUIVALENTS; ILEX PARAGUARIENSIS; PARTICLE MICROSTRUCTURE; PHENOLIC COMPOUNDS; STORAGE TEMPERATURES; TOTAL PHENOLIC CONTENT; YERBA MATE;

PHYSICOCHEMICAL PROPERTIES;

EID: 85006096959     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.11.002     Document Type: Article

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