Microencapsulation of natural polyphenolic compounds extracted from apple peel and its application in yoghurt

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 18, Issue 1, 2019, Pages 25-34

  El Messery, Tamer Mohammed ^a   El Said, Marwa M ^a   Demircan, Evren ^b   Ozçelik, Beraat ^b  

^a NATIONAL RESEARCH CENTRE   (Egypt)

^b ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Apple peel; Microencapsulation yoghurt; Polyphenolic compounds; Spray and freeze dryer

Indexed keywords

BIOCHEMISTRY; DRYERS (EQUIPMENT); FRUITS; MICROENCAPSULATION; STORAGE (MATERIALS); TEXTURES;

COATING MATERIAL; ENCAPSULATION EFFICIENCY; FREEZE DRYER; FRUIT PROCESSING; NATURAL ANTIOXIDANTS; TEXTURE PROPERTIES; ULTRA-SONICATION; WHEY PROTEIN CONCENTRATE;

POLYPHENOLIC COMPOUNDS;

FLAVONOID; POLYPHENOL; YOGHURT;

CHEMISTRY; DRUG FORMULATION; FRUIT; MALUS; PROCEDURES;

DRUG COMPOUNDING; FLAVONOIDS; FRUIT; MALUS; POLYPHENOLS; YOGURT;

EID: 85063720934     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: 10.17306/J.AFS.2019.0597     Document Type: Article

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