Development of a food colorant from Syzygium cumini L. (Skeels) by spray drying-Reference-Cited by-同舟云学术

Development of a food colorant from Syzygium cumini L. (Skeels) by spray drying

Published:2022-04-16 Issue:10 Volume:59 Page:4045-4055
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Gaibor Fabián M.,Rodríguez Daliannis,García Mario A.^ORCID,Peraza Carlos M.,Vidal Danay,Nogueira Antonio,Casariego Alicia

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05454-9.pdf

Reference28 articles.

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1. Stability of Phenolic Compounds Present in Aqueous Jambolan Extract Microencapsulated by Spray Drying and Application as a Natural Food Coloring;Food and Bioprocess Technology;2024-06-07

2. Influence of a natural colorant powder from Syzygium cumini L. (skeels) on sensorial and physicochemical properties during storage of a heat-treated flavored fermented milk;Bionatura Journal;2024-03-15

3. Syzygium cumini anthocyanins: recent advances in biological activities, extraction, stability, characterisation and utilisation in food systems;Food Production, Processing and Nutrition;2024-03-04