Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying

Journal of Food Processing and Preservation

Volumn 41, Issue 1, 2017, Pages

  Laokuldilok, Thunnop ^a   Kanha, Nattapong ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

ANTHOCYANINS; ANTIOXIDANTS; COLOR; COREMAKING; ENCAPSULATION; FLAVORS; LOW TEMPERATURE DRYING; MICROENCAPSULATION; MICROSTRUCTURE; POLYSACCHARIDES; SPRAY DRYING;

ANTHOCYANIN CONTENT; ANTI-OXIDANT ACTIVITIES; DEXTROSE EQUIVALENTS; FREEZE DRYING METHOD; GLUTINOUS RICE; INLET AIR TEMPERATURES; STORAGE STABILITY; TOTAL ANTHOCYANIN CONTENTS;

DRYING;

EID: 84978141316     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12877     Document Type: Article

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