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Autor(en):
Betz, M.; Tolkach, A.; Kulozik, U. 
Titel:
Acidic Whey Protein Gels for Encapsulation of Bioactive Plant Compounds 
Abstract:
Bioactive phenolic compounds, such as anthocyanins, degrade quickly at environmental conditions when used in food as additives. This limits significantly their applicability for food fortification and requires additional steps for their stabilisation. In this study we show that whey proteins can be used to generate water-insoluble heat-induced (80°C/10 min) gel matrices which are applicable for encapsulation and stabilisation of anthocyanin-rich Bilberry extract. Influence of protein concentra...    »
 
Stichworte:
encapsulation; bilberry extract; anthocyanins; Whey protein gel; release 
Zeitschriftentitel:
Proceedings 5th International Food Rheology and Structure ISFRS, Zürich 
Jahr:
2009 
Seitenangaben Beitrag:
188--191