Work

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

Year: 2016

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2016.07.081

Authors: Poliana Moser, Vânia Regina Nicoletti Telis, Nathália de Andrade Neves, Esteban García-Romero, Sergio Gómez-Alonso, Isidro Hermosín-Gutiérrez

Institutions: Instituto de Biociências, Letras e Ciências Exatas, câmpus de São José do Rio Preto, Universidade Estadual Paulista (Unesp), Universidade Federal de Viçosa, University of Castilla-La Mancha

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

Funders: Fundação de Amparo à Pesquisa do Estado de São Paulo, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Empresa Brasileira de Pesquisa Agropecuária, Junta de Comunidades de Castilla-La Mancha, European Social Fund

Awards: G1164920944, G2069694721, Effect of physical-chemical properties of the encapsulating matrices and of ultrasound application on the stability of microencapsulated turmeric (Curcuma longa L.) oleoresin, G5518555330

OpenAlex ID: W2467052406

FWCI: 13.11

Cites: 34

Cited by: 164

Related to: 10