Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties

Food Hydrocolloids

Volumn 79, Issue , 2018, Pages 343-351

  Ostroschi, Livia Cristina ^a   Brito de Souza, Volnei ^a,b   Echalar Barrientos, Mariana Alejandra ^a   Tulini, Fabrício Luiz ^a,b   Comunian, Talita Aline ^a   Thomazini, Marcelo ^a   Baliero, Julio C C ^a   Roudaut, Gaëlle ^c   Genovese, Maria Inés ^a   Favaro Trindade, Carmen Sílvia ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b Universidade Federal do Oeste da Bahia Campus Reitor Edgard Santos   (Brazil)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Bitterness; Cinnamomum zeylanicum; Entrapment; Proanthocyanidins; Stability

Indexed keywords

ATOMIZATION; EXTRACTION; GLASS TRANSITION; MICROORGANISMS; MORPHOLOGY; POLYSACCHARIDES; POWDERS; SOLUBILITY; SPRAY DRYING; STABILITY;

BIOLOGICAL PROPERTIES; BITTERNESS; CINNAMOMUM ZEYLANICUM; ENTRAPMENT; FUNCTIONAL INGREDIENT; MALTODEXTRINS; PROANTHOCYANIDINS; SPRAY DRIED; SPRAY DRYING TECHNOLOGY; TECHNOLOGICAL PROPERTIES;

MOISTURE;

EID: 85042154013     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.01.007     Document Type: Article

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