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Functionalization of sodium caseinate fortified with blackcurrant concentrate via spray-drying and freeze-drying techniques: The nutritional properties of the fortified particles
(Elsevier on behalf of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), 2021-05)
Novel protein ingredients were produced by encapsulating blackcurrant concentrate (BC) with sodium caseinate (NaCas) through spray- and freeze-drying strategies. The effects of encapsulation strategies and addition of BC ...
The effects of bioactive compounds from blueberry and blackcurrant powder on oat bran pastes: Enhancing in vitro antioxidant activity and reducing reactive oxygen species in lipopolysaccharide-stimulated Raw264.7 macrophages
(MDPI AG, 2021-03)
In this study, blueberry and blackcurrant powder were chosen as the phenolic-rich enrichments for oat bran. A Rapid Visco Analyser was used to form blueberry and blackcurrant enriched oat pastes. An in vitro digestion ...