Stabilization of betalains: A review

Food Chemistry

Volumn 197, Issue , 2016, Pages 1280-1285

  Khan, Mohammad Imtiyaj ^a  

^a GAUHATI UNIVERSITY   (India)

Author keywords

Betacyanins; Betaxanthins; Complex formation; Copigmentation; Encapsulation

Indexed keywords

ENCAPSULATION; FOOD TECHNOLOGY; PHYSICAL CHEMISTRY;

ABSORPTION MAXIMA; BETACYANINS; BETAXANTHINS; COMPLEX FORMATIONS; COPIGMENTATION; FUTURE RESEARCH DIRECTIONS; POOR STABILITY; WATER SOLUBILITIES;

CHROMOPHORES;

BETACYANIN; BETALAIN; BETALAMIC ACID; PYRIDINE DERIVATIVE;

CHEMISTRY; FLUORESCENCE; PROTEIN STABILITY;

BETACYANINS; BETALAINS; FLUORESCENCE; PROTEIN STABILITY; PYRIDINES;

EID: 84949499197     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.11.043     Document Type: Review

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