Optimisation of Beetroot Juice Encapsulation by Freeze-Drying
Sensitivity of natural antioxidants could be improved using encapsulation technologies. In this study, encapsulation of beetroot juice (BJ) with soy proteins has been optimized in terms of the wall:core ratio, BJ dilution and mixing time of both components, maximizing DPPH radical scavenging activit...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-02-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/pjfns/Optimisation-of-beetroot-juice-encapsulation-by-freeze-drying,115153,0,2.html |
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