Effect of Different Heating Types on The Release Behavior Black Carrot Extract from Polysaccharide Added Whey Protein Hydrogels

Date

2017-06-28

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Öztop, Halil Mecit
Özel, Barış

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https://hdl.handle.net/11511/74472

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Effect of Different Heating Types on The Release Behavior of Black Carrot Extract from Polysaccharide Added Whey Protein Hydrogels Özel, Barış; Aydın, Özlem; Öztop, Halil Mecit (null; 2017-06-25) Foodgradepolymerhydrogelscouldbeconsideredasnoveldeliverydevicesforcontrolledreleaseofbioactiveagents.Inthisstudycompositewheyproteinhydrogelswithdifferentpolysaccharideswereformulatedandreleasebehavioroftheblackcarrotextractastheactiveagentwasmonitored.Hydrogelscontaining15%(w/w)wheyproteinisolate(WPI),0.5%(w/w)polysaccharide,4%(w/w)blackcarrotextract(BC)werepreparedbytwodifferentheatingmethodsnamelyconventionalwaterbathheating(CV)andinfrared(IR)assistedmicrowaveheating(MW).Xanthan(XN),pectin(PC)andgumtrag...
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Citation Formats

H. M. Öztop and B. Özel, “Effect of Different Heating Types on The Release Behavior Black Carrot Extract from Polysaccharide Added Whey Protein Hydrogels,” 2017, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/74472.