Application of encapsulated natural bioactive compounds from red pepper waste in yogurt

Journal of Microencapsulation

Volumn 36, Issue 8, 2019, Pages 704-714

  Šeregelj, Vanja ^a   Tumbas Šaponjac, Vesna ^a   Lević, Steva ^b   Kalušević, Ana ^b,c   Ćetković, Gordana ^a   Čanadanović Brunet, Jasna ^a   Nedović, Viktor ^b   Stajčić, Slađana ^a   Vulić, Jelena ^a   Vidaković, Ana ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF BELGRADE   (Serbia)

^c Institute of Meat Hygiene and Technology   (Serbia)

Author keywords

carotenoids; encapsulation; polyphenols; Red pepper waste; yogurt fortification

Indexed keywords

BETA CAROTENE; BETA CRYPTOXANTHIN; CAFFEIC ACID; CAROTENOID; CHLOROGENIC ACID; EPICATECHIN; GALLIC ACID; MYRICETIN; POLYPHENOL; PROTOCATECHUIC ACID; QUERCETIN; ROSMARINIC ACID; RUTOSIDE; SINAPIC ACID; VANILLIC ACID; WHEY PROTEIN; XANTHOPHYLL; YOGHURT; ZEAXANTHIN;

ABTS RADICAL SCAVENGING ASSAY; ANTIOXIDANT ACTIVITY; ARTICLE; BULK DENSITY; COMPARATIVE STUDY; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; ENCAPSULATION; FLAVOR; FOOD COLOR; FOOD STORAGE; FOOD WASTE; FORTIFIED FOOD; FREEZE DRYING; FUNCTIONAL FOOD; LACTIC ACID BACTERIUM; MOISTURE; MOLECULAR STABILITY; NONHUMAN; ODOR; PHYSICAL CHEMISTRY; SENSORY ANALYSIS; SENSORY EVALUATION; SOLUBILITY; SOLVENT EXTRACTION; SPRAY DRYING; SWEET PEPPER; CHEMISTRY; DRUG FORMULATION; ISOLATION AND PURIFICATION; LACTOBACILLALES; MICROBIOLOGY; PEPPER; PROCEDURES;

CAPSICUM; CAROTENOIDS; DRUG COMPOUNDING; FREEZE DRYING; FUNCTIONAL FOOD; LACTOBACILLALES; POLYPHENOLS; WHEY PROTEINS; YOGURT;

EID: 85074355459     PISSN: 02652048     EISSN: 14645246     Source Type: Journal    
DOI: 10.1080/02652048.2019.1668488     Document Type: Article

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