Effects Of Centrifugation, Encapsulation Method And Different Coating Materials On The Total Antioxidant Activity Of The Microcapsules Of Powdered Cherry Laurels
Encapsulation protects sensitive food ingredients against heat, oxygen, moisture and pH until they are released to the system. It can mask the unwanted taste of nutrients that are added to the foods for fortification purposes. Cherry laurels ( Prunus laurocerasus ) contain phenolic compounds which d...
Main Authors: | , , , |
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Format: | Text |
Language: | English |
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Zenodo
2017
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Online Access: | https://dx.doi.org/10.5281/zenodo.1131582 https://zenodo.org/record/1131582 |