Impact of thermal and drying regimes, used to make powders derived from spinach leaves, on their material properties and digestibility

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Impact of thermal and drying regimes, used to make powders derived from spinach leaves, on their material properties and digestibility

Chloroplasts are photosynthetic organelles in plants which are a rich source of lipophilic nutrients like galactolipids, carotenoids, vitamin E and α-linolenic acid (ALA, 18:3). Recent interest in the use of chloroplast fractions as functional food ingredients has led to the development of methods f...

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Bibliographic Details
Main Author:	Chi, Chao
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2024
Subjects:	chloroplasts functional foods nutrition food processing techniques
Online Access:	https://eprints.nottingham.ac.uk/78495/

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