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

• Main Authors: Loredana Dumitrașcu (Author), Mihaela Brumă (Călin) (Author), Mihaela Turturică (Author), Elena Enachi (Author), Alina Mihaela Cantaragiu Ceoromila (Author), Iuliana Aprodu (Author)
• Format: Knjiga
• Izdano: MDPI AG, 2024-05-01T00:00:00Z.
• Teme: article
• Online dostop: 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...