Utilization of cocoa Pod Husk (Theobroma cacao L.) for Production of Microencapsulated Powder Rich in Alkaloids
Author:
Funder
Bộ Giáo dục và Ðào tạo
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12649-024-02666-2.pdf
Reference43 articles.
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3. Papoutsis, K., Golding, J.B., Vuong, Q., Pristijono, P., Stathopoulos, C.E., Scarlett, C.J., Bowyer, M.: Encapsulation of citrus by-product extracts by spray-drying and freeze-drying using combinations of maltodextrin with soybean protein and ι-Carrageenan. Foods. 7(7), 115 (2018). https://doi.org/10.3390/foods7070115
4. Šturm, L., Črnivec, I.G.O., Istenič, K., Ota, A., Megušar, P., Slukan, A., Humar, M., Levic, S., Nedović, V., Deželak, M.: Encapsulation of non-dewaxed propolis by freeze-drying and spray-drying using gum Arabic, maltodextrin and inulin as coating materials. Food Bioprod. Proc. 116, 196–211 (2019). https://doi.org/10.1016/j.fbp.2019.05.008
5. Zuidam, N.J., Nedovic, V.: Encapsulation Technologies for Active food Ingredients and food Processing. Springer Science + Business Media, New York (2010). https://doi.org/10.1007/978-1-4419-1008-0
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