Encapsulation of anthocyanins from chokeberry (Aronia melanocarpa) with plazmolyzed yeast cells of different species
Marcin Andrzej Kurek, Marta Majek, Anna Onopiuk, Arkadiusz Szpicer, Alicja Napiórkowska, Katarzyna Samborska
Topics & Concepts
YeastSaccharomyces cerevisiaePlasmolysisFood scienceAnthocyaninChemistryFermentationSaccharomycesWater activityBotanyBiochemistryBiologyWater contentCell wallEngineeringGeotechnical engineeringPhytochemicals and Antioxidant ActivitiesMicroencapsulation and Drying ProcessesFermentation and Sensory Analysis