Blueberry Phenolic Composition and Improved Stability by Microencapsulation

Blueberries are an important source of bioactive compounds such as phenolic compounds. The growing interest in these berries is associated with their composition rich in anthocyanins, which represent the most widely studied class of phenolic compounds in blueberry. In addition, anthocyanins are know...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food and bioprocess technology 2022-04, Vol.15 (4), p.750-767
Hauptverfasser:	Neuenfeldt, Naiara Hennig, de Moraes, Débora Piovesan, de Deus, Cassandra, Barcia, Milene Teixeira, de Menezes, Cristiano Ragagnin
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Anthocyanins Berries Bioactive compounds Bioavailability Biological activity Biotechnology Blueberries Chemistry Chemistry and Materials Science Chemistry/Food Science Coloration Composition Controlled release Cultivars Drying Flavonoids Food Food Science Fruits Gastrointestinal system Ligands Microencapsulation Oxidative stress Phenolic compounds Phenols Review Spray drying Stability
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!