文献
J-GLOBAL ID:202102270681913848
整理番号:21A1119496
マルトデキストリンとアラビアゴムのブレンドを用いた非iジュースを含む噴霧乾燥マイクロカプセルの製造:in vitro消化中の生物活性の粉末の物理化学的性質とバイオアクセシビリティ【JST・京大機械翻訳】
Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion
著者 (7件):
Zhang Chuang
(Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand)
,
Khoo Siew Lin Ada
(Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand)
,
Swedlund Peter
(Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand)
,
Ogawa Yukiharu
(Graduate School of Horticulture, Chiba University, 648, Matsudo, Matsudo 271-8510, Japan)
,
Shan Yang
(Hunan Key Lab of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China)
,
Quek Siew Young
(Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand)
,
Quek Siew Young
(Riddet Institute, Centre of Research Excellence for Food Research, Palmerston North 4474, New Zealand)
資料名:
Foods (Web)
(Foods (Web))
巻:
9
号:
9
ページ:
1316
発行年:
2020年
JST資料番号:
U7187A
ISSN:
2304-8158
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
スイス (CHE)
言語:
英語 (EN)