Microencapsulation of garcinia cowa fruit extract and effect of its use on pasta process and quality

International Journal of Food Properties

Volumn 15, Issue 3, 2012, Pages 590-604

  Pillai, Dipin S ^a   Prabhasankar, P ^a   Jena, B S ^a   Anandharamakrishnan, C ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant; Garcinia; Microencapsulation; Pasta; Spray drying

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CONTROLLED RELEASE; DRIED POWDER; ENCAPSULATION EFFICIENCY; FATTY ACID SYNTHESIS; FRUIT EXTRACTS; GARCINIA; GARCINIA COWA; HPLC ANALYSIS; HYDROXYCITRIC ACIDS; LIPOGENESIS; MICROENCAPSULATION; OUTLET TEMPERATURE; PASTA; PILOT SCALE; QUALITY CHARACTERISTIC; REGULATORY EFFECTS; SENSORY CHARACTERISTICS; SPRAY DRYERS; SPRAY-DRIED POWDERS; WALL MATERIALS; WEIGHT LOSS; WHEY PROTEIN ISOLATE;

BIOSYNTHESIS; CITRIC ACID; DRIERS (MATERIALS); DRYERS (EQUIPMENT); FRUITS; PACKAGING; QUALITY CONTROL; SOLVENT EXTRACTION; SPRAY DRYING;

ENCAPSULATION;

GARCINIA; GARCINIA COWA;

EID: 84860486835     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2010.494756     Document Type: Article

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