首页> 外文OA文献 >Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends

【2h】

Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends

机译：用蛋白质和麦芽糖糊精的蛋白质微胶囊玻璃化合物的酚类化合物的储存稳定性

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Poliana Moser; Vânia Regina Nicoletti Telis; Nathália de Andrade Neves; Esteban García-Romero; Sergio Gómez-Alonso; Isidro Hermosín-Gutiérrez;
展开▼
作者单位

展开▼
年度 2017
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. SPRAY DRYING OF GRAPE JUICE FROM HYBRID CV. BRS VIOLETA: MICROENCAPSULATION OF ANTHOCYANINS USING PROTEIN/MALTODEXTRIN BLENDS AS DRYING AIDS [J] . POLIANA MOSER, REGINALDO TEODORO DE SOUZA, VANIA REGINA NICOLETTI TELIS Journal of Food Processing and Preservation . 2017,第1期

机译：从混合简历喷雾干燥葡萄汁。 BRS VIOLETA：使用蛋白质/麦芽糊精混合物作为干燥艾滋病，可将花青素微囊化
2. BRS Violeta (BRS Rubea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity [J] . de Carvalho Tavares Iasnaia Maria, de Castilhos Bonatto Machado, Mauro Maria Aparecida, Food Chemistry . 2019,第NOVa15期

机译：通过泡沫垫干燥制得的BRS Violeta（BRS Rubea×IAC 1398-21）葡萄汁粉。第一部分：干燥温度对酚类化合物和抗氧化活性的影响
3. BRS Violeta (BRS Rubea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity [J] . de Carvalho Tavares Iasnaia Maria, de Castilhos Bonatto Machado, Mauro Maria Aparecida, Food Chemistry . 2019,第Nova15期

机译：BRS violeta（BRS Rubea×IAC 1398-21）通过泡沫垫干燥产生的葡萄汁粉末。第一部分：干燥温度对酚类化合物和抗氧化活性的影响
4. Bioregeneration of Powdered Activated Carbon in the Treatment of Alkylated Phenolic Compounds in Sequencing Batch Reactor [C] . . 2003

机译：间歇式间歇反应器中粉状活性炭的生物再生处理烷基酚类化合物
5. Effect of Proteins and Maltodextrins as Coating Materials in the Microencapsulation of Phenolic Compounds Derived from Fresh, Wrinkled Jujube [D] . Montero, Cristina. 2019

机译：蛋白质和麦芽糖糊精作为包衣材料对新鲜皱纹枣酚类化合物微囊化的影响
6. Encapsulation of grape seed extract phenolics using whey protein concentrate maltodextrin and gum arabica blends [O] . Kanta Yadav, Rajesh Kumar Bajaj, Surajit Mandal, 2020

机译：使用乳清蛋白浓缩物麦芽糖糊精和牙龈阿拉比卡混合物封装葡萄籽提取物酚类蛋白
7. Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during in vitro -simulated gastrointestinal digestion [O] . Wei Quan, Yadan Tao, Mei Lu, 2017

机译：在体外胃肠道消化期间，酚类化合物和抗氧化剂和抗氧化能力的五个水果（苹果，橙，葡萄，柚子）汁液

Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends

著录项

引文网络

相似文献

相关主题

期刊订阅