Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing

Food Science and Technology International

Volumn 24, Issue 1, 2018, Pages 78-86

  Archaina, Diego ^a,b   Leiva, Graciela ^c   Salvatori, Daniela ^b,d   Schebor, Carolina ^b,c  

^a UNIVERSIDAD NACIONAL DE ENTRE RÍOS   (Argentina)

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

^c UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^d UNIVERSIDAD NACIONAL DEL COMAHUE   (Argentina)

Author keywords

Bioactive compounds; blackcurrant; spray drying; ultrasound assisted extraction

Indexed keywords

AGENTS; ANTIOXIDANTS; EXTRACTION; FLAVORS; FRUITS; POWDERS; PYRENE; SPRAY DRYING;

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; BLACKCURRANT; EXTRACTION CONDITIONS; FUNCTIONAL PROPERTIES; TOTAL PHENOLIC COMPOUNDS; TOTAL PHENOLIC CONTENT; ULTRASOUND-ASSISTED EXTRACTION;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; PLANT EXTRACT;

ANALYSIS; CHEMISTRY; FOOD HANDLING; FRUIT; FRUIT AND VEGETABLE JUICE; INDUSTRIAL WASTE; POWDER; RIBES;

ANTHOCYANINS; ANTIOXIDANTS; FOOD HANDLING; FRUIT; FRUIT AND VEGETABLE JUICES; INDUSTRIAL WASTE; PLANT EXTRACTS; POWDERS; RIBES;

EID: 85038867495     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013217729601     Document Type: Article

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