Microencapsulation and controlled release of bioactive compounds from grape pomace
| Autor: | Caciano Pelayo Zapata Noreña, Cassiano Brown da Rocha |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Chromatography
biology Chemistry General Chemical Engineering Extraction (chemistry) Pomace food and beverages 04 agricultural and veterinary sciences 02 engineering and technology 040401 food science Controlled release Whey protein isolate Freeze-drying 0404 agricultural biotechnology 020401 chemical engineering Spray drying biology.protein 0204 chemical engineering Physical and Theoretical Chemistry |
| Zdroj: | Drying Technology. 39:1018-1032 |
| ISSN: | 1532-2300 0737-3937 |
| DOI: | 10.1080/07373937.2020.1741004 |
| Popis: | The grape pomace extract obtained by microwave-assisted extraction (1000 W × 10 min) was encapsulated by spray drying and freeze drying using dispersions with mixtures of whey protein isolate (WPI)... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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