Production and properties of spray-dried Amaranthus betacyanin pigments

Journal of Food Science

Volumn 65, Issue 7, 2000, Pages 1248-1252

  Cai, Y Z ^a   Corke, H ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Amaranthus; Betacyanins; Food colorants; Spray drying

Indexed keywords

EID: 0034473801     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb10273.x     Document Type: Article

References (28)

1. Stability of encapsulated orange peel oil
2. Exotic flavors for cocktail mixes captured with versatile spray drying aid
3. Spray-drying microencapsulation of paprika oleoresin
4. Flavor encapsulation by spray drying: Application to citral and linalyl acetate
5. Amaranthus betacyanin pigments applied in model food systems
6. Colorant properties and stability of Amaranthus betacyanin pigments
7. Characterization and quantification of betacyanin pigments from diverse Amaranthus species
8. Comparison of spray-drying, drum-drying and freeze-drying for β-carotene encapsulation and preservation
9. FD&C colorants: Anthocyanins and betalains
10. Spray drying of Lactococcus lactis ssp. Lactis C2 and cellular injury
11. Gum Technology in the Food Industry
12. Exploiting study on the red pigment in Amaranthus tricolor
13. Anthocyanins and betalains
14. Studies on the production of banana juice powder using spray drying
15. Physical properties and enzymatic digestibility of phosphorylated ae, wx and normal maize starch prepared at different pH levels
16. Spray drying anthocyanin concentrates for use as food colorants
17. Betanine degradation as influenced by water activity
18. Photocontrol of amaranthine synthesis in Amaranthus tricolor
19. Isolation and structure of amaranthine and isoamaranthine
20. Powdered flavors offer many advantages
21. Thermal kinetic degradation of betanin and betalamic acid
22. Food uses and amaranth product research: A comprehensive review
23. Color stability of betanin
24. Stability of spray-dried encapsulated carrot carotenes