Freeze-Drying Encapsulation of Red Wine Polyphenols in an Amorphous Matrix of Maltodextrin-Reference-Cited by-同舟云学术

Freeze-Drying Encapsulation of Red Wine Polyphenols in an Amorphous Matrix of Maltodextrin

Published:2011-07-26 Issue:5 Volume:6 Page:1350-1354
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Sanchez Virginia,Baeza Rosa,Galmarini Mara V.,Zamora Maria Clara,Chirife Jorge

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-011-0654-z.pdf

Reference24 articles.

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2. Bhandari, B. R. & Howes, T. (2002). Glass transition relation to stickiness during spray drying. In: V.K. Jindal, Proceedings of the International Conference on Innovations in Food Processing Technology and Engineering of the International Conference on Innovations in Food Processing Tech & Eng, AIT, Bangkok, 405–418. 11–13.

3. Brouillard, R., George, F., & Fougerousse, A. (1997). Polyphenols produced during red wine ageing. BioFactors, 6, 403–410.

4. Bucher, T., & Redetzki, H. (1951). Specific photometric determination of ethyl alcohol based on an enzymatic reaction. Klinische Wochenschrift, 29, 615–616.

5. Camussoni, G., & Carnevali, E. (2004). Determinación comparativa del contenido de polifenoles en vinos tintos de origen argentino. Invenio, 7, 151–159.

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