Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation

Journal of Food Engineering

Volumn 181, Issue , 2016, Pages 59-66

  Akhavan Mahdavi, Sahar ^a   Jafari, Seid Mahdi ^a,b   Assadpour, Elham ^a   Ghorbani, Mohammad ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b GOLESTAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Anthocyanin; Jelly; Microencapsulation; Natural color; Stability

Indexed keywords

ANTHOCYANINS; ATMOSPHERIC HUMIDITY; COLOR; CONVERGENCE OF NUMERICAL METHODS; DEGRADATION; FOOD STORAGE; MICROENCAPSULATION; PIGMENTS; POLYSACCHARIDES; SPRAY DRYING; STORAGE (MATERIALS);

ENCAPSULATION EFFICIENCY; JELLY; NATURAL COLORS; PHYSICOCHEMICAL PROPERTY; POWDER FORMULATIONS; SENSORY ATTRIBUTES; SPRAY DRYING PROCESS; STORAGE TEMPERATURES;

ENCAPSULATION;

EID: 84961218573     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.03.003     Document Type: Article

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