Impact of particle size on functional, physicochemical properties and antioxidant activity of cladode powder (
Antioxidant activity
Functional properties
Granulometric analysis
Physicochemical quality
Scanning electron microscopy
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Mar 2020
Mar 2020
Historique:
revised:
09
09
2019
accepted:
07
10
2019
entrez:
4
3
2020
pubmed:
4
3
2020
medline:
4
3
2020
Statut:
ppublish
Résumé
Particle size is an important quality parameter of pharmaceutical and processed food products. The present study aimed at evaluating the effect of powder fractionation on the functional, physicochemical properties and antioxidant activity of cladode powder with particle size ranging from < 45 to 500 µm. Granulometric study presented bimodal granules' volume distribution explaining the irregular shape of particles. The results indicated that functional properties were significantly (
Identifiants
pubmed: 32123415
doi: 10.1007/s13197-019-04127-4
pii: 4127
pmc: PMC7026359
doi:
Types de publication
Journal Article
Langues
eng
Pagination
943-954Informations de copyright
© Association of Food Scientists & Technologists (India) 2019.
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