- -

Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

Show full item record

García-Segovia, P.; Igual Ramo, M.; Martínez-Monzó, J. (2021). Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties. Applied Sciences. 11(14):1-14. https://doi.org/10.3390/app11146658

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/182276

Files in this item

Item Metadata

Title: Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties
Author: García-Segovia, Purificación Igual Ramo, Marta Martínez-Monzó, Javier
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional ...[+]
Subjects: Beetroot , Pea protein , Spray drying , Encapsulation , Bioactive compounds , Antioxidant capacity , Physicochemical properties , Powder
Copyrigths: Reconocimiento (by)
Source:
Applied Sciences. (eissn: 2076-3417 )
DOI: 10.3390/app11146658
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/app11146658
Type: Artículo

recommendations

 

This item appears in the following Collection(s)

Show full item record