Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants

por Álvarez Gaona, Izmari Jasel, Fanzone, Martín, Galmarini, Mara Virginia, Chirife, Jorge, Ferreras Charro, Rebeca, García Estévez, Ignacio, Escribano Bailón, María Teresa
Publicado 2023

Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders

por Álvarez Gaona, Izmari Jasel, Fanzone, Martín L., Chirife, Jorge, Ferreras Charro, Rebeca, García Estévez, Ignacio, Escribano Bailón, María Teresa, Galmarini, Mara V.
Publicado 2024