Microencapsulation of red grape juice by freeze drying and application in jelly formulation
The aim of this work is to obtain new food products enriched with bioactive compounds from concentrated grape juice microencapsulated by freeze drying using a whey protein isolate- chitosan system. The obtained powder showed an encapsulation efficiency of (86.1±4.0) %, with an anthocyanin mass fract...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001116162/Description |
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| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 1 ; str. 20-28 |
| Glavni autori: | Mihalcea, Liliana (Author), Barbu, Vasilica, Enachi, Elena, Andronoiu, Doina Georgeta, Râpeanu, Gabriela, Stoica, Maricica, Dumitrașcu, Loredana, Stănciuc, Nicoleta |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.01.20.6429 Food technology and biotechnology (Online) Hrčak |