Development of a novel functional drink from all natural ingredients using nanotechnology
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- 作者：Taoran Wang ; Shin Soyama ; Yangchao Luo ; yangchao.luo@uconn.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Functional drink ; Nanotechnology ; Sodium caseinate ; Pectin ; Antioxidant activity ; Nano spray drying
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：73
- 期：Complete
- 页码：458-466
- 全文大小：1705 K
文摘
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A novel functional drink was successfully developed using all natural ingredients.
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Nanotechnological techniques were practically applied during the manufacturing of functional drink.
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Functional drink was able to retain the antioxidant activity of encapsulated nutrients during storage.
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Development of instant functional drink mix was realized by freeze-drying and spray-drying technologies.