Characteristics and functionality of appetite-reducing thylakoid powders produced by three different drying processes.
Karolina ÖstbringIngegerd SjöholmHenrietta SörensonAndrej EkholmCharlotte Erlanson-AlbertssonMarilyn RaynerPublished in: Journal of the science of food and agriculture (2017)
Thylakoids are heat sensitive, and a mild drying technique should be used in industrial production. Strong links between physicochemical parameters and lipase inhibition capacity were found that can be used to predict functionality. The approach from this study can be applied towards production of standardized high-quality functional food ingredients. © 2017 Society of Chemical Industry.