Betacyanins from Hylocereus polyrhizus: pectinase-assisted extraction and application as a natural food colourant in ice cream
Author:
Funder
Monash University Malaysia
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04651-8.pdf
Reference34 articles.
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3. Castellar MR, Obόn JM, Fernández-López JA (2006) The isolation and properties of a concentrated red-purple betacyanin food colourant from Opuntia stricta fruits. J Sci Food Agric 86:122–128
4. Chan SY, Choo WS, Young DJ, Loh XJ (2017) Pectin as a rheology modifier: origin, structure, commercial production and rheology. Carbohydr Polym 161:118–139
5. Chang TS, Siddiq M, Sinha NK, Cash JN (1994) Plum juice quality affected by enzyme treatment and fining. J Food Sci 59:1065–1069
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