Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Peggy A. Ponce Cevallos"'
Autor:
Luis Alberto Brumovsky, Miguel E. Schmalko, Peggy A. Ponce Cevallos, Vanessa Graciela Hartwig
Publikováno v:
International Journal of Food Engineering. 10:131-138
The aim of this research was to evaluate the stability of spray-dried soluble maté (Ilex paraguariensis) and its total polyphenol content determined with the Folin–Ciocalteu assay, after it was elaborated with three different maltodextrin concentr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::579b4a68589f60c4f3503420fcb0777f
https://doi.org/10.1515/ijfe-2012-0124
https://doi.org/10.1515/ijfe-2012-0124
Publikováno v:
Journal of the Science of Food and Agriculture. 91:2587-2593
BACKGROUND: The use of encapsulation in amorphous matrices of carbohydrate and/or polymer formed during dehydration processes to enhance the stability and retention of labile compounds is increasing in the food and pharmaceutical industries. Efforts
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39dfb913cf42cabf0118a3e5c156a256
https://doi.org/10.1002/jsfa.4497
https://doi.org/10.1002/jsfa.4497
Publikováno v:
Journal of Food Engineering. 99:70-75
Thymol and cinnamaldehyde formed inclusion complexes with β-cyclodextrin (β-CD) upon mixing the components in aqueous media and subsequent freeze–drying, as confirmed by differential scanning calorimetry. The samples were stored at constant relat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61c8e46b24ead985c39654aacf293d1c
https://doi.org/10.1016/j.jfoodeng.2010.01.039
https://doi.org/10.1016/j.jfoodeng.2010.01.039