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Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice.
Almeida, Rafael Fernandes; Gomes, Matheus Henrique Gouveia; Kurozawa, Louise Emy.
Affiliation
  • Almeida RF; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
  • Gomes MHG; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
  • Kurozawa LE; Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil. Electronic address: louisek@unicamp.br.
Food Res Int ; 172: 113237, 2023 10.
Article in En | MEDLINE | ID: mdl-37689965
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Oryza / Vitis Limits: Animals Language: En Journal: Food Res Int Year: 2023 Document type: Article Affiliation country: Brazil Country of publication: Canada
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Oryza / Vitis Limits: Animals Language: En Journal: Food Res Int Year: 2023 Document type: Article Affiliation country: Brazil Country of publication: Canada