Spray-dried and freeze-dried protein-spinach particles; effect of drying technique and protein type on the bioaccessibility of carotenoids, chlorophylls, and phenolics.
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DOI: 10.1016/j.foodchem.2022.133017
Abstract: The effects of protein carrier and drying technique on the concentration and bioaccessibility of lipophilic compounds (lutein, β-carotene, chlorophylls a and b) and hydrophilic flavonoids in freeze-dried (FD) or spray-dried (SD) spinach juice and protein-spinach… read more here.
Keywords: bioaccessibility; protein spinach; spinach; drying technique ... See more keywords