Antimicrobial effect and in vitro release of anthocyanins from berries and Roselle obtained via microencapsulation by spray drying

Journal of Food Processing and Preservation

Volumn 42, Issue 10, 2018, Pages

  Farias Cervantes, Vania S ^a   Chávez Rodríguez, Alejandra ^a   García Salcedo, Pedro A ^b   García López, Pedro M ^c   Casas Solís, Josefina ^c   Andrade González, Isaac ^a  

^a Tecnológico Nacional de México Instituto Tecnológico Superior de Misantla   (Mexico)

^b UNIVERSIDAD MICHOACANA DE SAN NICOLÁS DE HIDALGO   (Mexico)

^c UNIVERSITY OF GUADALAJARA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ACCEPTANCE TESTS; ANTIMICROBIAL AGENTS; CARRIER CONCENTRATION; CHEMICAL STABILITY; DRYING; FRUITS; HEMP; MICROENCAPSULATION; MICROORGANISMS; POLYSACCHARIDES; PROTEINS; SPRAY DRYING;

ANTI-MICROBIAL EFFECTS; ANTI-MICROBIAL PROPERTIES; CARRIER AGENTS; COMPLEX ENVIRONMENTS; ENCAPSULATION EFFICIENCY; FUNCTIONAL PROPERTIES; IN-VITRO; MICROENCAPSULATION SYSTEMS;

ANTHOCYANINS;

EID: 85054864941     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13713     Document Type: Article

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