Spray drying encapsulation of red wine: Stability of total monomeric anthocyanins and structural alterations upon storage

Journal of Food Processing and Preservation

Volumn 42, Issue 2, 2018, Pages

  Alvarez Gaona, Izmari Jasel ^a,b   Bater, Caterina ^a   Zamora, María C ^a,b   Chirife, Jorge ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA ARGENTINA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ATMOSPHERIC HUMIDITY; ATOMIZATION; DRYING; FOOD STORAGE; GLASS TRANSITION; GLYCEROL; POLYSACCHARIDES; SPRAY DRYING; WINE;

KEY CONTROL; LOW GLASS TRANSITION TEMPERATURES; LOW WATER; MALTODEXTRINS; MODEL SYSTEM; NONVOLATILE COMPONENTS; RED WINE; STRUCTURAL ALTERATIONS;

ANTHOCYANINS;

EID: 85028935038     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13457     Document Type: Article

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