Olive leaves extract encapsulated by spray-drying in vacuum fried starch–gluten doughs

Food and Bioproducts Processing

Volumn 106, Issue , 2017, Pages 171-180

  Urzúa, Catalina ^a,b   González, Estefanía ^a   Dueik, Verónica ^b   Bouchon, Pedro ^b   Giménez, Begoña ^c   Robert, Paz ^a  

^a UNIVERSITY OF CHILE   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^c UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Atmospheric frying; Inulin; Microencapsulation; Oleuropein; Olive leaves extract; Vacuum frying

Indexed keywords

ANTIOXIDANTS; DRYING; ENCAPSULATION; MICROENCAPSULATION; OILS AND FATS; POLYSACCHARIDES; SPRAY DRYING;

ANTI-OXIDANT ACTIVITIES; BENEFICIAL EFFECTS; CENTRAL COMPOSITE DESIGNS; ENCAPSULATION EFFICIENCY; INULIN; OLEUROPEIN; OLIVE LEAVES; VACUUM FRYING;

STARCH;

EID: 85031720763     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2017.10.001     Document Type: Article

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