Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying
Author:
Funder
CONACYT
CYTED Ciencia y Tecnología para el Desarrollo
Ministerio de Ciencia, Innovación y Universidades
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04672-3.pdf
Reference34 articles.
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2. Alehosseini A, Sarabi-Jamab M, Ghorani B, Kadkhodaee R (2019) Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme. LWT 102:150–158. https://doi.org/10.1016/j.lwt.2018.12.022
3. Al-Kahtani HA, Hassan BH (1990) Spray drying of roselle (Hibiscus sabdariffa L.) extract. J Food Sci 55(4):1073–1076. https://doi.org/10.1111/j.1365-2621.1990.tb01601.x
4. Apolinário AC, de Carvalho EM, de Lima Damasceno BPG, da Silva PCD, Converti A, JrA Pessoa, da Silva JA (2017) Extraction, isolation and characterization of inulin from Agave sisalana boles. Ind Crops Prod 108:355–362. https://doi.org/10.1016/j.indcrop.2017.06.045
5. Arrizón J, Urias-Silvas JE, Sandoval G, Mancilla-Margalli NA, Gschaedler AC, Morel S, Monsan P (2014) Production and bioactivity of fructan-type oligosaccharides. Food Oligosacch Prod Anal Bioactivity. https://doi.org/10.1002/9781118817360.ch11
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