Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry-Reference-Cited by-同舟云学术

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Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry

Published:2019-05 Issue: Volume:129 Page:665-671
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Pieczykolan Ewelina,Kurek Marcin Andrzej

Funder

National Centre for Research and Development

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference38 articles.

1. Phenolic acids, flavonols, anthocyanins and antiradical activity of “Nero,” “Viking,” “Galicianka” and wild chokeberries;Jakobek;Sci. Hortic.,2012

2. Chemical studies of anthocyanins: a review;Castañeda-Ovando;Food Chem.,2009

3. Microencapsulation in food science and biotechnology

4. Overview of microencapsulates for use in food products or processes and methods to make them;Zuidam,2010

5. Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: a review;Mudgil;Int. J. Biol. Macromol.,2013

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