Evaluate the effect of β-cyclodextrin on the sensory and physicochemical properties of bitter gourd extract during thermal processing-Reference-Cited by-同舟云学术

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Evaluate the effect of β-cyclodextrin on the sensory and physicochemical properties of bitter gourd extract during thermal processing

Published:2024-02 Issue: Volume:433 Page:137394
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tran Cam Thi Hong,Wang Hui-Min David,Anh Le Thi Hong,Lin Chitsan,Huang Chun-Yung,Kuo Chia-Hung

Funder

National Science and Technology Council

National Tsing Hua University

Ministry of Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Curcumin complexation with cyclodextrins by the autoclave process: Method development and characterization of complex formation;Al Hagbani;International Journal of Pharmaceutics,2017

2. Analysis of the degradation of betanin obtained from beetroot using Fourier transform infrared spectroscopy;Aztatzi-Rugerio;Journal of Food Science and Technology,2019

3. Data analyses of a multiple-samples sensory ranking test and its duplicated test: A review;Carabante;Journal of Sensory Studies,2018

4. Maillard induced saccharide degradation and its effects on protein glycation and aggregation;Cardoso;Food Chemistry Advances,2023

5. Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa;Chandrasekara;Journal of Agricultural and Food Chemistry,2011

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