The Effects of Maltodextrin and Gum Arabic on Encapsulation of Onion Skin Phenolic Compounds
In this study, the effect of coating material and core to coating ratio on the encapsulation of phenolic compounds extracted from the onion skin was investigated. As coating material maltodextrin and gum arabic at different ratios were chosen (10:0, 6:4 and 8:2). The core to coating ratios were 1:10...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2017-03-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/2379 |