Degradation kinetics and color stability of spray-dried encapsulated anthocyanins from Hibiscus sabdariffa L.

Journal of Food Process Engineering

Volumn 35, Issue 4, 2012, Pages 522-542

  Idham, Zuhaili ^a   Muhamad, Ida Idayu ^a   Sarmidi, Mohd Roji ^a  

^a UNIVERSITI TEKNOLOGI MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR CHANGES; COLOR STABILITY; DEGRADATION KINETICS; DEGRADATION RATE; DRY POWDERS; ENCAPSULATION EFFICIENCY; FUNCTIONAL FOODS; GUM ARABIC; MALTODEXTRINS; NATURAL COLORANTS; SOLUBLE STARCH; STORAGE TEMPERATURES; STORAGE TIME;

ADHESIVES; ANTHOCYANINS; DEGRADATION; HEMP; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ENCAPSULATION;

ACACIA SENEGAL; HIBISCUS SABDARIFFA;

EID: 84864290562     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2010.00605.x     Document Type: Article

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