Microencapsulation of phenolic compounds extracted from onion (Allium cepa) skin

Journal of Food Processing and Preservation

Volumn 42, Issue 7, 2018, Pages

  Akdeniz, Busra ^a   Sumnu, Gulum ^a   Sahin, Serpil ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; CASEIN; COATINGS; EFFICIENCY; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PHENOLS; PLATING; PROTEINS; THERMAL PROCESSING (FOODS);

ANTI-OXIDANT ACTIVITIES; COMBINATION COATINGS; ENCAPSULATION EFFICIENCY; ENVIRONMENTAL STRESS; PHENOLIC COMPOUNDS; SAUTER MEAN DIAMETER (SMD); UNSTABLE COMPOUNDS; WHEY PROTEIN CONCENTRATE;

ENCAPSULATION;

EID: 85050398646     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13648     Document Type: Article

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