Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles

Carbohydrate Polymers

Volumn 151, Issue , 2016, Pages 500-510

  Lacerda, Ellen Cristina Quirino ^a   Calado, Verônica Maria De Araújo ^a   Monteiro, Mariana ^a   Finotelli, Priscilla Vanessa ^a   Torres, Alexandre Guedes ^a   Perrone, Daniel ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Anthocyanins; Antioxidant activity; Instrumental color; Natural colorant; Shelf life stability; Spray drying

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; COLOR; MIXTURES; SPRAY DRYING; STARCH;

ANTI-OXIDANT ACTIVITIES; EXPOSED TO; FUNCTIONAL PROPERTIES; MALTODEXTRINS; MICRO-PARTICLES; NATURAL COLORANTS; PREBIOTICS; SHELF LIFE;

POLYSACCHARIDES;

ANTHOCYANIN; FOOD DYE; INULIN; MALTODEXTRIN; PLANT MEDICINAL PRODUCT; POLYSACCHARIDE; STARCH;

CHEMISTRY; EUTERPE; FRUIT;

ANTHOCYANINS; EUTERPE; FOOD COLORING AGENTS; FRUIT; INULIN; PLANT PREPARATIONS; POLYSACCHARIDES; STARCH;

EID: 84974577176     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2016.05.093     Document Type: Article

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