Spray-dried Ancellotta red wine: natural colorant with potential for food applications
Ancellotta red wine (Vitis vinifera L.) was encapsulated by spray-drying (inlet and outlet temperatures were 145 °C and 70 °C, respectively) to obtain a wine powder with a low water activity (aw) using maltodextrin DE10 as an encapsulating agent. The retention of total monomeric anthocyanins (TMA) i...
| Main Authors: | , , , , , , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Springer
2019
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| Subjects: | |
| Online Access: | https://link.springer.com/article/10.1007/s00217-019-03375-0 http://hdl.handle.net/20.500.12123/6125 https://doi.org/10.1007/s00217-019-03375-0 |
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