Volatile composition and physicochemical characteristics of mussel (ce:italic>Perna perna/ce:italic>) protein hydrolysate microencapsulated with maltodextrin and n-OSA modified starch

著录项

• 来源
  《Food and Bioproducts Processing. Transactions of the Institution of Chemical Engineers, Part C》 |2017年第2017期|共14页
• 作者

  Nirse Ruscheinsky Breternitz; Carlos Henrique de Vasconcelos Fidelis; Vanessa Martins Silva; Marcos Nogueira Eberlin; Miriam Dupas Hubinger;

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• 作者单位

  Department of Food Engineering School of Food Engineering University of Campinas;

  ThoMSon Mass Spectrometry Laboratory Chemistry Institute University of Campinas;

  Department of Food Engineering School of Food Engineering University of Campinas;

  ThoMSon Mass Spectrometry Laboratory Chemistry Institute University of Campinas;

  Department of Food Engineering School of Food Engineering University of Campinas;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 化学工业;
• 关键词

  Mussel protein hydrolysate; Spray drying; Carrier agent; Volatile composition; Mussel flavor; Microencapsulation;

  机译：贻贝蛋白水解产物;喷雾干燥;载体剂;挥发性组成;贻贝味道;微胶囊;