| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6488624 | Food and Bioproducts Processing | 2012 | 10 Pages |
Abstract
⺠We encapsulate cashew apple juices in chitosan-whey protein systems by spray-drying. ⺠Encapsulated juices showed higher physicochemical stability than non-encapsulated. ⺠Encapsulated juices were in amorphous state even after 140 days at room temperature. ⺠This new stable material exhibits a high and interesting nutritional value.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Bioengineering
Authors
Daniele da Silva Bastos, Maria do Pilar Gonçalves, Cristina Tristão de Andrade, Kátia Gomes de Lima Araújo, Maria Helena Miguez da Rocha Leão,