Effects of Storage Conditions on Degradation of Chlorophyll and Emulsifying Capacity of Thylakoid Powders Produced by Different Drying Methods.

Östbring, Karolina; Sjöholm, Ingegerd; Rayner, Marilyn; Erlanson-Albertsson, Charlotte

Östbring, Karolina; Sjöholm, Ingegerd; Rayner, Marilyn; Erlanson-Albertsson, Charlotte.

Afiliação

Östbring K; Department of Food Technology, Engineering and Nutrition, Lund University, 221 00 Lund, Sweden.
Sjöholm I; Department of Food Technology, Engineering and Nutrition, Lund University, 221 00 Lund, Sweden.
Rayner M; Department of Food Technology, Engineering and Nutrition, Lund University, 221 00 Lund, Sweden.
Erlanson-Albertsson C; Department of Experimental Medical Science, Appetite Control Unit, Lund University, 221 00 Lund, Sweden.

Foods ; 9(5)2020 May 22.

Article em En | MEDLINE | ID: mdl-32455958

Palavras-chave

chlorophyll degradation; drying; emulsifying capacity; functional foods; processing; thylakoids

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Suécia País de publicação: Suíça

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google