Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice
Rafael Fernandes Almeida, Matheus Henrique Gouveia Gomes, Louise Emy Kurozawa
Topics & Concepts
ChemistrySpray dryingFood scienceMaltodextrinCakingAnthocyaninBranAntioxidantRice proteinChromatographyBiochemistryOrganic chemistryRaw materialMicroencapsulation and Drying ProcessesBee Products Chemical AnalysisPhytochemicals and Antioxidant Activities