Influence of different pectins on powder characteristics of microencapsulated anthocyanins and their impact on drug retention of shellac coated granulate

Journal of Food Engineering

Volumn 108, Issue 1, 2012, Pages 158-165

  Berg, Sonja ^a   Bretz, Manuela ^a   Hubbermann, Eva Maria ^a   Schwarz, Karin ^a  

^a UNIVERSITY OF KIEL   (Germany)

Author keywords

Anthocyanins; Controlled release; In vitro; Microencapsulation; Pectin; Waterbinding

Indexed keywords

FLAVORS; MICROENCAPSULATION; MICROSTRUCTURE; SPRAY DRYING; SUGAR BEETS;

CONTROLLED RELEASE; DRUG RETENTION; IN-VITRO; PECTIN; POWDER CHARACTERISTICS; SPRAY-DRIED POWDERS; SUGAR BEET PECTINS; WATER BINDING;

ANTHOCYANINS;

BETA VULGARIS SUBSP. VULGARIS; CITRUS; VACCINIUM;

EID: 84864345367     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.035     Document Type: Article

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