Widen the functionality of flavonoids from yellow onion skins through extraction and microencapsulation in whey proteins hydrolysates and different polymers

Journal of Food Engineering

Volumn 251, Issue , 2019, Pages 29-35

  Milea, Ștefania Adelina ^a   Aprodu, Iuliana ^a   Vasile, Aida Mihaela ^a   Barbu, Vasilica ^a   Râpeanu, Gabriela ^a   Bahrim, Gabriela Elena ^a   Stănciuc, Nicoleta ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Bioinformatics tools; Flavonoids; Maltodextrin; Microencapsulation; Whey proteins hydrolysates; Yellow onion skins

Indexed keywords

BIOINFORMATICS; FLAVONOIDS; HYDROLYSIS; MICROENCAPSULATION; POLYSACCHARIDES;

ANGIOTENSIN-CONVERTING ENZYME; ANTI-OXIDANT ACTIVITIES; BIOINFORMATICS TOOLS; CONFOCAL LASER SCANNING MICROSCOPY; ENCAPSULATION EFFICIENCY; MALTODEXTRINS; WHEY PROTEINS; YELLOW ONIONS;

PROTEINS;

EID: 85061672771     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2019.02.003     Document Type: Article

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