Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis)

Journal of Food Engineering

Volumn 175, Issue , 2016, Pages 24-32

  Adsare, Sachin R ^a   Bellary, Ashwini N ^a   Sowbhagya, H B ^a   Baskaran, Revathy ^a   Prakash, Maya ^a   Rastogi, Navin K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Anthocyanin; Candy preparation; Diffusion; Indian gooseberry; Mass transfer; Osmotic treatment

Indexed keywords

DIFFUSION; IMPREGNATION; MASS TRANSFER; MOISTURE; OSMOSIS;

ANTHOCYANIN CONTENT; BIOACTIVE COMPOUNDS; CANDY PREPARATION; CONVENTIONAL METHODS; INDIAN GOOSEBERRY; OSMOTIC TREATMENT; SENSORY ATTRIBUTES; SOLUTION CONCENTRATION;

ANTHOCYANINS;

EID: 84953356126     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.11.023     Document Type: Article

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