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J-GLOBAL ID：201902222698314805   Reference number：19A1064430

Coencapsulation of Polyphenols and Anthocyanins from Blueberry Pomace by Double Emulsion Stabilized by Whey Proteins: Effect of Homogenization Parameters

ホエー蛋白質により安定化された二重エマルションによるブルーベリーからのポリフェノールとアントシアニンの共カプセル化:均質化パラメータの影響【JST・京大機械翻訳】

Author (10)： Bamba Bio Sigui Bruno (Department of Biochemistry and Genetics, Biological Sciences Training and Research Unit, Universite Peleforo Gon Coulibaly, Korhogo BP 1328, Cote d’Ivoire) ,  Bamba Bio Sigui Bruno (Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada) ,  Bamba Bio Sigui Bruno (School of Food Science, Nutrition and Family Studies, Universite de Moncton, Moncton, NB E1A 3E9, Canada) ,  Shi John (Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada) ,  Tranchant Carole C. (School of Food Science, Nutrition and Family Studies, Universite de Moncton, Moncton, NB E1A 3E9, Canada) ,  Xue Sophia Jun (Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada) ,  Forney Charles F. (Agriculture and Agri-Food Canada, Kentville Research and Development Centre, Kentville, NS B4N 1J5, Canada) ,  Lim Loong-Tak (Food Science Department, University of Guelph, Guelph, ON N1G 2W1, Canada) ,  Xu Weili (Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada) ,  Xu Guihua (Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, ON N1G 5C9, Canada)
Material： Molecules (Web)
Volume： 23  Issue： 10  Page： 2525  Publication year： 2018 
JST Material Number： U7014A  ISSN： 1420-3049  CODEN： MOLEFW  Document type： Article
Article type： 原著論文  Country of issue： Switzerland (CHE)  Language： ENGLISH (EN)

Abstract/Point： Blueberry pomace is a rich sou...

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Thesaurus term： droplet diameter ,  *blueberry ,  *whey protein ,  *homogenization ,  functional food ,  zeta-potential ,  *anthocyanin ,  degree of dispersion ,  fluidization ,  *encapsulation ,  *polyphenol
Semi thesaurus term： カプセル化効率 ,  油滴 ,  抽出物 ,  *ダブルエマルション , 【Automatic Indexing@JST】

Author keywords (9)： double emulsion ,  nanoencapsulation ,  blueberry pomace extract ,  phenolic compounds ,  anthocyanins ,  homogenization conditions ,  microfluidization ,  whey proteins ,  polyglycerol polyricinoleate

JST classification (4)： Fruits and processed fruit products  (FJ11030Z) ,  Plant biochemistry  (EH01050J) ,  Basic research of pharmacology of crude drugs  (GX06020J) ,  Food manubacture,processing and preserving methods in general  (FJ03010M)

Reference (60)：

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• Castañeda-Ovando, A.; Pacheco-Hernández, M.L.; Páez-Hernández, M.E.; Rodríguez, J.A.; Galán-Vidal, C.A. Chemical studies of anthocyanins: A review. Food Chem. 2009, 113, 859-871.
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Terms in the title (9)： ホエー蛋白質 ,  安定化 ,  二重エマルション ,  ブルーベリー ,  ポリフェノール ,  アントシアニン ,  カプセル化 ,  均質化 ,  パラメータ