Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia

• 主要な著者: Loredana Dumitrașcu (著者), Mihaela Brumă (Călin) (著者), Mihaela Turturică (著者), Elena Enachi (著者), Alina Mihaela Cantaragiu Ceoromila (著者), Iuliana Aprodu (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2024-05-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

Valorisation of food by-products, like spent brewer's yeast and fruit pomaces, represents an important strategy for contributing to sustainable food production. The aims of this study were to obtain Maillard conjugates based on spent yeast protein hydrolysate (SYH) with dextran (D) or maltodext...