Red beet extract usage in gelatin/gellan based gummy candy formulation introducing Salix aegyptiaca distillate as a flavouring agent
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04368-8.pdf
Reference34 articles.
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2. Amjadi S, Ghorbani M, Hamishehkar H, Roufegarinejad L (2018) Improvement in the stability of betanin by liposomal nanocarriers: its application in gummy candy as a food model. Food Chem 256:156–162. https://doi.org/10.1016/j.foodchem.2018.02.114
3. Assous MTM, Abdel-Hady MM, Medany GM (2014) Evaluation of red pigment extracted from purple carrots and its utilization as antioxidant and natural food colourants. AOAS 59:1–7. https://doi.org/10.1016/j.aoas.2014.06.001
4. Banerjee S, Bhattacharya S (2011) Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures. J Food Eng 102:287–292. https://doi.org/10.1016/j.jfoodeng.2010.08.025
5. Borwankar RP (1992) Food texture and rheology: a tutorial review. In: Borwankarm RP, Shoemaker CF (eds) Rheology of foods. Elsevier, Amsterdam, pp 1–16. https://doi.org/10.1016/0260-8774(92)90016-y
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