Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system

Carbohydrate Polymers

Volumn 127, Issue , 2015, Pages 252-263

  Chranioti, Charikleia ^a   Nikoloudaki, Aspasia ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Beetroot extract; Chewing gum; Color stability; Encapsulation; Freeze drying; Saffron extract

Indexed keywords

ADHESIVES; CHITIN; CHITOSAN; ENCAPSULATION; LOW TEMPERATURE DRYING; POLYSACCHARIDES; POWDERS; STARCH;

BEETROOT EXTRACT; CHEWING GUM; COLOR STABILITY; FREEZE DRYING; SAFFRON EXTRACT;

FOOD ADDITIVES;

ACACIA SENEGAL;

CHEWING GUM; CHITOSAN; GUM ARABIC; MALTODEXTRIN; MICROCAPSULE; PLANT EXTRACT; POLYSACCHARIDE; STARCH;

BEET; CHEMISTRY; CHEWING GUM; COLOR; CROCUS; FREEZE DRYING; MICROCAPSULE; PLANT ROOT;

BETA VULGARIS; CAPSULES; CHEWING GUM; CHITOSAN; COLOR; CROCUS; FREEZE DRYING; GUM ARABIC; PLANT EXTRACTS; PLANT ROOTS; POLYSACCHARIDES; STARCH;

EID: 84927546027     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.03.049     Document Type: Article

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