Encapsulation of colour from peels of eggplant in calcium alginate matrix
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Earth and Planetary Sciences,General Environmental Science
Link
http://link.springer.com/content/pdf/10.1007/s13749-015-0001-5.pdf
Reference21 articles.
1. Chatterjee D, Jadhav NT, Bhattacharjee P (2013) Solvent and supercritical carbon dioxide extraction of color from eggplants: characterization and food applications. Lebens Wiss Technol 51:319–324
2. Desai KGH, Park HJ (2005) Recent development in micro - encapsulation of foods ingredients. Drying Technol 23:1361–1394
3. Robert P, Gorena T, Romero N, Sepulveda E, Chavez J, Saenz C (2010) Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. Int J Food Sci Technol 45:1386–1394
4. Berg S, Bretz M, Hubbermann EM, Schwarz K (2012) Influence of different pectins on powder characteristics of micro - encapsulated anthocyanins and their impact on drug retention of shellac coated granulate. J Food Eng 108:158–165
5. Ferreira DS, Faria AF, Grosso CRF, Mercadante AZ (2009) Encapsulation of blackberry anthocyanins by thermal gelation of curdlan. J Braz Chem Soc 20:1908–1915
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