Protective capacity of gum Arabic, maltodextrin, different starches, and fibers on the bioactive compounds and antioxidant activity of an orange puree (Citrus sinensis (L.) Osbeck) against freeze-drying and in vitro digestion.

Silva-Espinoza, Marilú A; García-Martínez, Eva; Martínez-Navarrete, Nuria

Silva-Espinoza, Marilú A; García-Martínez, Eva; Martínez-Navarrete, Nuria.

Afiliação

Silva-Espinoza MA; Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
García-Martínez E; Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain. Electronic address: evgarmar@tal.upv.es.
Martínez-Navarrete N; Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.

Food Chem ; 357: 129724, 2021 Mar 30.

Article em En | MEDLINE | ID: mdl-33866244