Encapsulation and in vitro evaluation of phenolic compounds of propolis by spray and freeze drying

Freeze and spray drying techniques were evaluated for propolis encapsulation to suppress the bitter taste of propolis. Effects of coating materials and stabilizers on phenolic compounds, antioxidant activity, and release of phenolic compounds from encapsulated propolis powder during in vitro digesti...

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Veröffentlicht in:	Journal of food processing and preservation 2022-11, Vol.46 (11), p.n/a
Hauptverfasser:	Konuk Takma, Dilara, Ülkeryıldız Balçık, Eda, Baysan, Ulaş, Zungur Bastıoğlu, Aslı, Coşkun, Necmiye Öznur, Şahin Nadeem, Hilal, Koç, Mehmet
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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