Development of microencapsulated grape juice powders using black 'Isabel' grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins.

Karadag A., Ozkan K., Sagdic O.

Journal of food science, cilt.89, sa.4, ss.2067-2083, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 89 Sayı: 4
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1111/1750-3841.16999
  • Dergi Adı: Journal of food science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Computer & Applied Sciences, Environment Index, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database, DIALNET
  • Sayfa Sayıları: ss.2067-2083
  • Anahtar Kelimeler: anthocyanin, digestion, maltodextrin, pectin, spray-drying
  • Yıldız Teknik Üniversitesi Adresli: Evet