Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material
Author:
Funder
Tecnológico de Monterrey
CONACYT
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
1. Official Methods Of Analysis of Official Analytical Chemists;AOAC,1997
2. Effect of water activity on the stability to oxidation spray-dried encapsulated orange peel oil using mesquite gum (Prosopis Juliflora) as wall material;Beristain;Journal of Food Science,2002
3. Microencapsulation of anthocyanins pigments of black carrot (Daucuscarota L.) by spray drier;Ersus;Journal of Food Engineering,2007
4. Antioxidant activity, total phenolics content, anthocyanin, and color stability of isotonic model beverages colored with andes berry (Rubus glaucus Benth) anthocyanin powder;Estupiñan;Journal of Food Science,2011
5. Encapsulation of oil in powder using spray drying and fluidized bed agglomeration;Fuchs;Journal of Food Engineering,2006
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