Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition

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Physicochemical and antioxidant studies on oven-dried, freeze-dried and spray-dried agaro-oligosaccharide powders

In this work, oven-dried, freeze-dried and spray-dried agaro-oligosaccharide powders were characterized to investigate their physicochemical and antioxidant properties. Agarooligosaccharide powders were shown to exhibit high water solubility index (88.73 – 95.88%), water absorption capacity (0.96 – 2.57 g/g) and oil absorption capacity (0.40 – 0.45 g/g). Agarooligosaccharide powders were shown ...

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ژورنال

عنوان ژورنال: Potravinarstvo Slovak Journal of Food Sciences

سال: 2020

ISSN: 1337-0960

DOI: 10.5219/1310