Encapsulation of black carrot juice using spray and freeze drying

Food Science and Technology International

Volumn 21, Issue 8, 2015, Pages 604-612

  Murali, S ^a   Kar, Abhijit ^a   Mohapatra, Debabandya ^b   Kalia, Pritam ^a  

^a INDIAN AGRICULTURAL RESEARCH INSTITUTE   (India)

^b CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

Author keywords

anthocyanins; antioxidant activity; Encapsulation efficiency; scanning electron microscope; water solubility index

Indexed keywords

ANTIOXIDANTS; EFFICIENCY; LOW TEMPERATURE DRYING; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; SPRAY DRYING; STARCH; VACUUM APPLICATIONS;

ANTHOCYANIN CONTENT; ANTI-OXIDANT ACTIVITIES; CONSTANT TEMPERATURE; ENCAPSULATION EFFICIENCY; FREEZE-DRIED PRODUCTS; INLET TEMPERATURE; TOTAL ANTHOCYANIN CONTENTS; WATER SOLUBILITY INDEX;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; GUM ARABIC; MALTODEXTRIN; POLYGALACTURONASE; POLYSACCHARIDE;

ANALYSIS; BEVERAGE; CARROT; CHEMISTRY; COLOR; DESICCATION; FOOD HANDLING; FREEZE DRYING; MANIHOT; PARTICLE SIZE; PLANT TUBER; PROCEDURES; SCANNING ELECTRON MICROSCOPY; SOLUBILITY;

ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; COLOR; DAUCUS CAROTA; DESICCATION; FOOD HANDLING; FREEZE DRYING; GUM ARABIC; MANIHOT; MICROSCOPY, ELECTRON, SCANNING; PARTICLE SIZE; PLANT TUBERS; POLYGALACTURONASE; POLYSACCHARIDES; SOLUBILITY;

EID: 84946924114     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013214557843     Document Type: Article

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