Spray-dried and freeze-dried protein-spinach particles; effect of drying technique and protein type on the bioaccessibility of carotenoids, chlorophylls, and phenolics
Mary H. Grace, Roberta Targino Hoskin, Micaela Hayes, Massimo Iorizzo, Colin D. Kay, Mário G. Ferruzzi, Mary Ann Lila
Topics & Concepts
SpinachChemistryCarotenoidFood scienceSpray dryingLuteinFreeze-dryingChromatographyBiochemistryMicroencapsulation and Drying ProcessesProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides