Influence of copigmentation on the stability of spray dried anthocyanins from blackberry

LWT

Volumn 75, Issue , 2017, Pages 72-77

  Weber, Fabian ^a   Boch, Kerstin ^a   Schieber, Andreas ^a  

^a UNIVERSITY OF BONN   (Germany)

Author keywords

Anthocyanins; Copigmentation; Food colorants; Spray drying

Indexed keywords

FOOD ADDITIVES; SPRAY DRYING; STABILITY;

ANTHOCYANIN STABILITIES; ANTIOXIDATIVE PROPERTY; COPIGMENTATION; ELEVATED TEMPERATURE; FIRST ORDER KINETICS; FOOD COLORANTS; STABILIZING EFFECTS; STORAGE STABILITY;

ANTHOCYANINS;

EID: 84983457338     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.08.042     Document Type: Article

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