Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials

Supplementary data associated with this article can be found, in the online version, at http://dx.doi.org/10.1016/j.foodchem.2017.05.142.

Detalhes bibliográficos
Autor principal: Ballesteros, Lina F. (author)
Outros Autores: Ramirez, Monica J. (author), Orrego, Carlos E. (author), Teixeira, J. A. (author), Mussatto, Solange I. (author)
Formato: article
Idioma:eng
Publicado em: 2017
Assuntos:
Spent coffee grounds
Encapsulation
Freeze-drying
Spray-drying
Phenolic compounds
Antioxidant activity
Science & Technology
Texto completo:http://hdl.handle.net/1822/47425
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/47425
Descrição
Resumo:Supplementary data associated with this article can be found, in the online version, at http://dx.doi.org/10.1016/j.foodchem.2017.05.142.

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