Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)
Daniela Fenoglio, Daniela Soto-Madrid, Jessica Alarcón‐Moyano, Mariana Ferrario, Sandra Guerrero, Silvia Matiacevich
Topics & Concepts
Spray dryingMaltodextrinFood scienceChemistryPolyphenolAntioxidantWater activityFreeze-dryingMoistureOxidative phosphorylationShelf lifeWater contentFood additiveChromatographyBiochemistryOrganic chemistryEngineeringGeotechnical engineeringMicroencapsulation and Drying ProcessesHeavy Metals in PlantsBee Products Chemical Analysis