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Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization

Ana Fernandes1, Marisa A A Rocha2, Luis M N B F Santos2

  • 1REQUIMTE⧹LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal.

Food Chemistry
|December 31, 2017
PubMed

Keywords:
AnthocyaninsCyclodextrinDSCEncapsulationGastrointestinal digestionThermal stability

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