Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
Abstract: Wine C. Sauvignon was encapsulated by spray drying to obtain a wine powder having a low water activity (aw). Maltodextrin DE10 was added to wine before atomization. The retention of Total Monomeric Anthocyanins (TMA) in the wine powder was found to be above 83%. Wine powder was stored unde...
Guardado en:
| Autores principales: | Álvarez Gaona, Izmari Jasel, Bater, Caterina, Zamora, María Clara, Chirife, Jorge |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2019
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/5460 |
| Aporte de: |
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