Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin
Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascula...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2020-10-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/58/8.pdf |