Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries : a review
Abstract: A comprehensive literature search for articles published on spray and freeze-dried anthocyanins from a large variety of berries was performed. Out of a total of two-hundred and eight collected values, anthocyanin content in encapsulates had a 120-fold variation depending on the raw materia...
Guardado en:
| Autores principales: | Baeza, Rosa, Chirife, Jorge |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
De Gruyter
2022
|
| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/13862 |
| Aporte de: |
Ejemplares similares
-
Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents
por: Baeza, Rosa, et al.
Publicado: (2020) -
Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents
por: Baeza, Rosa, et al.
Publicado: (2020) -
Spray drying encapsulation of red wine : stability of total monomeric anthocyanins and structural alterations upon storage
por: Álvarez Gaona, Izmari Jasel, et al.
Publicado: (2019) -
Comparison of the kinetics of monomeric anthocyanins loss and colour changes in thermally treated blackcurrant, maqui berry and blueberry pulps from Argentina
por: Busso Casati, Carolina, et al.
Publicado: (2023) -
Encapsulation of phenolic compounds by spray drying of Ancellotta and Aspirant Bouchet wines to produce powders with potential use as natural food colorants
por: Álvarez Gaona, Izmari Jasel, et al.
Publicado: (2023)