Effects of different encapsulation agents and drying process on stability of betalains extract

Journal of Food Science and Technology

Volumn 51, Issue 9, 2014, Pages 2216-2221

  Ravichandran, Kavitha ^a   Palaniraj, Ravichandran ^b   Saw, Nay Min Min Thaw ^a   Gabr, Ahmed M M ^a,c   Ahmed, Abdelrahman R ^a,d   Knorr, Dietrich ^a   Smetanska, Iryna ^a,e  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b Flavor Creation Flavor Nutrition Division Symrise Private Limited   (India)

^c NATIONAL RESEARCH CENTRE   (Egypt)

^d AIN SHAMS UNIVERSITY   (Egypt)

^e UNIVERSITY OF APPLIED SCIENCES WEIHENSTEPHAN TRIESDORF   (Germany)

Author keywords

Betalains; Encapsulation; Extraction; Freeze drying; Spray drying; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; ENCAPSULATION; EXTRACTION; LOW TEMPERATURE DRYING; POLYSACCHARIDES; SPRAY DRYING;

BETALAIN PIGMENTS; BETALAINS; CARRIER AGENTS; DRYING PROCESS; FOOD INDUSTRIES; FREEZE DRIED SAMPLES; FREEZE DRYING; NATURAL COLORANTS;

XANTHAN GUM;

EID: 84920708588     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0728-6     Document Type: Article

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