Effect of different concentration of maltodextrin and polyvinylpyrrolidone on stability of saffron’s effective compounds microencapsulated by spray drying
The object of this study was to evaluate the influence of the different concentrations of wall materials (maltodextrin, MDX, dextrose equivalent 16.5-19.5 and polyvinylpyrrolidone, PVP40) on the microencapsulated effective compounds of saffron (crocin, picrocrocin and safranal) by means of spray dr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2013-03-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67135_5e0d21cffab687db4b0f7c7612fd2110.pdf |