Effect of spray drying and storage on the stability of bayberry polyphenols

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Effect of spray drying and storage on the stability of bayberry polyphenols

Bayberry juice was spray dried with maltodextrin (DE 10) as a carrier and then stored under different temperature and water activities (aw). The retention of the total phenolic content (TPC) and total anthocaynins (ACN) during the drying process were about 96% and 94%, respectively, suggesting spray...

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Bibliographic Details
Main Authors:	Fang, Zhongxiang, Bhandari, B.
Format:	Journal Article
Published:	2011
Online Access:	http://hdl.handle.net/20.500.11937/2834

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