| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541545 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Spray drying is a good technique for retention of bayberry polyphenols. ⺠We evaluated the polyphenol stability of bayberry powder during storage. ⺠Spray dried bayberry powder should be stored at less than 25 °C and aw of 0.33. ⺠Anthocyanin in bayberry powder is more readily degraded than other phenolic compounds.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Zhongxiang Fang, Bhesh Bhandari,