Effect of spray drying encapsulation of garlic extract on inulin and thiosulfinates contents
Effect of spray drying encapsulation of garlic extract on inulin and thiosulfinates contents
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Publisher
New York: Springer US
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Language
English
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Publisher
New York: Springer US
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Scope and Contents
Contents
The aim of this work was to study the encapsulation of garlic extract by spray drying at two different temperatures (140 and 160 °C) using partially hydrolyzed guar gum and gum Arabic as wall materials (5 and 10 g/100 mL), on the physicochemical characteristics and to verify the losses of inulin and thiosulfinates contents of garlic powder. The hig...
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Full title
Effect of spray drying encapsulation of garlic extract on inulin and thiosulfinates contents
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TN_cdi_proquest_journals_2272628787
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2272628787
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ISSN
2193-4126
E-ISSN
2193-4134
DOI
10.1007/s11694-019-00164-x
