Article ID Journal Published Year Pages File Type
10277688 Journal of Food Engineering 2013 8 Pages PDF
Abstract
► Garcinia cowa fruit extract was microencapsulated using freeze drying technique. ► Encapsulates yielded higher free (above 85%) and net (above 90%) HCA recovery. ► Bread with whey protein isolate encapsulates exhibited better qualitative characteristics. ► Whey protein isolate as wall material yielded higher HCA retention.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality
Authors
, , , ,