Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products

Food Chemistry

Volumn 269, Issue , 2018, Pages 603-609

  Papillo, Valentina Azzurra ^a   Locatelli, Monica ^a   Travaglia, Fabiano ^a   Bordiga, Matteo ^a   Garino, Cristiano ^a   Arlorio, Marco ^a   Coïsson, Jean Daniel ^a  

^a UNIVERSITY OF EASTERN PIEDMONT   (Italy)

Author keywords

Anthocyanins; Antioxidant capacity; Functional foods; Microencapsulation; Nutraceuticals; Rice

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; BAKERY PRODUCTS; DRYING; FLAVORS; FUNCTIONAL FOOD; MICROENCAPSULATION; SPRAY DRYING;

ANTIOXIDANT CAPACITY; COATING AGENTS; FREEZE DRYING; FUNCTIONAL INGREDIENT; MALTODEXTRINS; NUTRACEUTICALS; RICE; THERMAL DAMAGE;

BAKERIES;

ANTHOCYANIN; POLYPHENOL DERIVATIVE; ANTIOXIDANT; POLYPHENOL;

ARTICLE; BISCUIT; DIETARY SUPPLEMENT; FUNCTIONAL FOOD; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROENCAPSULATION; MOISTURE; POWDER; RICE; SPRAY DRYING; STORAGE; THERMAL INJURY; ANALYSIS; BREAD; CHEMISTRY; DESICCATION; ORYZA;

ANTHOCYANINS; ANTIOXIDANTS; BREAD; DESICCATION; FUNCTIONAL FOOD; ORYZA; POLYPHENOLS;

EID: 85049789768     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.07.059     Document Type: Article

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