Application of encapsulated natural bioactive compounds from red pepper waste in yogurt.

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作者： Vanja,Šeregelj ^[1] ; Vesna,Tumbas Šaponjac ^[1] ; Steva,Lević ^[2] ; Ana,Kalušević ^[2] ; Gordana,Ćetković ^[3] ; Jasna,Čanadanović-Brunet ^[1] ; Viktor,Nedović ^[1] ; Slađana,Stajčić ^[2] ; Jelena,Vulić ^[1] ; Ana,Vidaković ^[1]

作者单位： Department of Applied and Engineering Chemistry, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia. ^[1] Faculty of Agriculture, Department of Food Technology and Biochemistry, University of Belgrade, Zemun, Serbia. ^[2] Institute of Meat Hygiene and Technology, Belgrade, Serbia. ^[3] Department of Biotechnology and Pharmaceutical Engineering, University of Novi Sad, Faculty of Technology, Novi Sad, Serbia. ^[4]

关键词 Red pepper waste carotenoids encapsulation polyphenols yogurt fortification

主题词辣椒属(Capsicum);类胡萝卜素类(Carotenoids);药物调剂(Drug Compounding);冷冻干燥法(Freeze Drying);功能食品(Functional Food);乳杆菌目(Lactobacillales);酸乳(Yogurt)

DOI 10.1080/02652048.2019.1668488

PMID 31516053

发布时间 2020-05-05

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