Improvement of thermal stability and antioxidant activity of anthocyanins of Echium amoenum petal using maltodextrin/modified starch combination as wall material-Reference-Cited by-同舟云学术

Improvement of thermal stability and antioxidant activity of anthocyanins of Echium amoenum petal using maltodextrin/modified starch combination as wall material

Published:2020-04 Issue: Volume:148 Page:768-776
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Mehran Mehdi,Masoum Saeed,Memarzadeh Mohammadreza

Funder

University of Kashan

Barij Essence pharmaceutical company

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference55 articles.

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3. Evaluation of nutritional composition and antioxidant activity of borage (Echium amoenum) and valerian (Valerian officinalis);Pilerood;J. Food Sci. Technol.,2014

4. Antioxidant activity of Iranian Echium amoenum Fisch & C.A. Mey flower decoction in humans: a cross-sectional before/after clinical trial;Ranjbar;Evid. Based Complement. Alternat. Med.,2006

5. A double-blind, placebo-controlled study of the aqueous extract of Echium amoenum for patients with general anxiety disorder;Sayyah;Iranian Journal of Pharmaceutical Research: IJPR,2012

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