Ultrasound-Assisted Maillard Conjugation of Yeast Protein Hydrolysate with Polysaccharides for Encapsulating the Anthocyanins from Aronia
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...
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Main Authors: | , , , , , |
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Format: | Book |
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MDPI AG,
2024-05-01T00:00:00Z.
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A1234.567 |
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Copy 1 | Available |