Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation

Food and Bioproducts Processing

Volumn 94, Issue , 2015, Pages 717-726

  García Tejeda, Yunia Verónica ^a   Salinas Moreno, Yolanda ^b   Martínez Bustos, Fernando ^a  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

Author keywords

Acetylation; Encapsulation; Hydrolyzed starch; Maize anthocyanins; Spray drying; Storage stability

Indexed keywords

ACETYLATION; ANTHOCYANINS; DIGITAL STORAGE; ENCAPSULATION; FOOD STORAGE; HYDROLYSIS; SPRAY DRYING;

ACETIC ANHYDRIDES; ENCAPSULATION EFFICIENCY; EXTRUSION PROCESS; MICRO-PARTICLES; SPHERICAL MICRO PARTICLES; STARCH DERIVATIVES; STORAGE STABILITY; WAXY MAIZE STARCH;

STARCH;

ZEA MAYS;

EID: 84927548249     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2014.10.003     Document Type: Article

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