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Effect of spray drying and storage on the stability of bayberry polyphenols.(Report)

Fang, Zhongxiang ; Bhandari, Bhesh

Food Chemistry, Dec 1, 2011, Vol.129(3), p.1139(9) [Tạp chí có phản biện]

ISSN: 0308-8146

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  • Nhan đề:
    Effect of spray drying and storage on the stability of bayberry polyphenols.(Report)
  • Tác giả: Fang, Zhongxiang ; Bhandari, Bhesh
  • Chủ đề: Polyphenols -- Evaluation
  • Là 1 phần của: Food Chemistry, Dec 1, 2011, Vol.129(3), p.1139(9)
  • Mô tả: To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.foodchem.2011.05.093 Byline: Zhongxiang Fang (a)(b), Bhesh Bhandari (a) Keywords: Bayberry juice; Spray drying; Polyphenols; Anthocaynins; Stability Abstract: a* Spray drying is a good technique for retention of bayberry polyphenols. a* We evaluated the polyphenol stability of bayberry powder during storage. a* Spray dried bayberry powder should be stored at less than 25[degrees]C and aw of 0.33. a* Anthocyanin in bayberry powder is more readily degraded than other phenolic compounds. Author Affiliation: (a) School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Qld 4072, Australia (b) School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China Article History: Received 17 December 2010; Revised 9 May 2011; Accepted 19 May 2011
  • Ngôn ngữ: English
  • Số nhận dạng: ISSN: 0308-8146

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