Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying

Author:

Robert Paz,Gorena Tamara,Romero Nalda,Sepulveda Elena,Chavez Jorge,Saenz Carmen

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference43 articles.

1. Anthocyanins characterization of 15 Iranian pomegranate (P. granatum L.) varieties and their variation after cold storage and pasteurization;Alighourchi;Euopean Food Research and Technology,2008

2. Electrophoretic, solubility, and functional properties of commercial soy protein isolates;Arrese;Journal of Agricultural and Food Chemistry,1991

3. Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous solutions;Avaltroni;Carbohydrate Polymer,2004

4. Pomegranate juice flavonoids inhibit low density lipoprotein oxidation and cardiovascular diseases: studies in atherosclerotic mice and in humans;Aviram;Drugs under Experimental and Clinical Research,2002

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