Sour cherry juice concentrate powdered by high and low temperature spray drying with pea protein as a carrier—Physical properties, antioxidant activity and <i>in vitro</i> bioaccessibility-Reference-Cited by-同舟云学术

Sour cherry juice concentrate powdered by high and low temperature spray drying with pea protein as a carrier—Physical properties, antioxidant activity and in vitro bioaccessibility

Published:2022-07-10 Issue:3 Volume:41 Page:444-459
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Barańska Alicja¹^ORCID,Świeca Michał²^ORCID,Samborska Katarzyna¹^ORCID

Affiliation:

1. Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland

2. Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Lublin, Poland

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2022.2096060

Reference43 articles.

1. Cherry Breeding: Sweet Cherry (Prunus avium L.) and Sour Cherry (Prunus cerasus L.)

2. Season, location and cultivar influence on bioactive compounds of sour cherry fruits

3. Rheological properties of sour-cherry juice and concentrate

4. Characterization of some physicochemical properties of spray‐dried and freeze‐dried sour cherry powders

5. Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies

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