The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents-Reference-Cited by-同舟云学术

The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents

Published:2024-05-22 Issue:1 Volume:22 Page:
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Estiasih Teti¹,Eko Witoyo Jatmiko¹,Kania Mapandin Runtung Gabriela¹,Deannova Pasha Moelyono Diva¹,Rahmayani Murini Alifah¹,Setyaningsih Widiastuti²,Nuryani Lioe Hanifah³,Palma Miguel⁴,Ahmadi Kgs⁵

Affiliation:

1. Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia

2. Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

3. Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia

4. Department of Analytical Chemistry, Faculty of Sciences, Instituto de Investigación Vitivinícola y Agroalimentaria (IVAGRO), University of Cadiz, Puerto Real, Spain

5. Department of Agroindustrial Technology, Faculty of Agriculture, Tribhuwana Tunggadewi University, Malang, Indonesia

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2024.2356847

Reference53 articles.

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2. Conventional and ultrasound-assisted extraction of anthocyanin from red and purple roselle (Hibiscus sabdariffa L.) calyces and characterisation of its anthocyanin powder;Aryanti N.;International Food Research Journal,2019

3. Determination of Antioxidants by DPPH Radical Scavenging Activity and Quantitative Phytochemical Analysis of Ficus religiosa

4. The influence of pH and monovalent ions on the gelation of pectin from the fruit seeds of the creeping fig plant

5. Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage