Structural, physicochemical and biological properties of spray-dried wine powders

Food Chemistry

Volumn 228, Issue , 2017, Pages 77-84

  Wilkowska, Agnieszka ^a   Czyżowska, Agata ^a   Ambroziak, Wojciech ^a   Adamiec, Janusz ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Antibacterial activity; Antiradical activity; Microencapsulation; Wine polyphenol

Indexed keywords

FOOD STORAGE; MICROENCAPSULATION; MICROSTRUCTURE; POWDERS; SPRAY DRYING; WINE;

ANTI-BACTERIAL ACTIVITY; ANTIRADICAL ACTIVITIES; BACTERIAL STRAINS; BETA-CYCLODEXTRIN; BIOLOGICAL PROPERTIES; MICROCAPSULES; PHENOLIC COMPOUNDS; POLYPHENOLS;

ANTHOCYANINS;

2 HYDROXYPROPYL BETA CYCLODEXTRIN; ANTHOCYANIN; INULIN; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE; ANTIINFECTIVE AGENT; POLYPHENOL; POWDER;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BERRY; BLACK CURRANT; BLUEBERRY; CHOKEBERRY; CONCENTRATION (PARAMETERS); MICROCAPSULE; NONHUMAN; PHYSICOCHEMICAL MODEL; POWDER; QUANTITATIVE ANALYSIS; SPRAY DRYING; STRUCTURE ANALYSIS; WINE; ANALYSIS; DRUG FORMULATION;

ANTI-BACTERIAL AGENTS; DRUG COMPOUNDING; POLYPHENOLS; POWDERS; WINE;

EID: 85012282336     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.01.115     Document Type: Article

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