Microencapsulation of wild pomegranate flavedo phenolics by lyophilization: Effect of maltodextrin concentration, structural morphology, functional properties, elemental composition and ingredient for development of functional beverage
Hamid, N. S. Thakur, Abhimanyu Thakur
Topics & Concepts
MaltodextrinIngredientFood scienceChemistryFunctional foodAntioxidantEllagic acidComposition (language)Fourier transform infrared spectroscopyPolyphenolSpray dryingOrganic chemistryChemical engineeringLinguisticsPhilosophyEngineeringMicroencapsulation and Drying ProcessesPomegranate: compositions and health benefitsBotanical Research and Applications