Maillard conjugates from spent brewer’s yeast by-product as an innovative encapsulating material
Gabriela Vollet Marson, Rafaela Polessi Saturno, Talita A. Comunian, Larissa Consoli, Mariana Teixeira da Costa Machado, Míriam Dupas Hubinger
Topics & Concepts
Maillard reactionMaltodextrinDifferential scanning calorimetryChemistryAscorbic acidBrowningSpray dryingFourier transform infrared spectroscopyYeastParticle sizeScanning electron microscopeChemical engineeringFood scienceNuclear chemistryChromatographyMaterials scienceBiochemistryPhysical chemistryComposite materialPhysicsEngineeringThermodynamicsMicroencapsulation and Drying ProcessesTea Polyphenols and EffectsMicrobial Inactivation Methods