Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant-Reference-Cited by-同舟云学术

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Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant

Published:2015-02 Issue: Volume:27 Page:102-110
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Loypimai Patiwit,Moongngarm Anuchita,Chottanom Pheeraya,Moontree Tanongsak

Funder

Mahasarakham University (MSU Postgraduate Research

Bansomdejchaopraya Rajabhat University

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference60 articles.

1. Thermal characteristics of ohmically heated rice starch and rice flours;An;Journal of Food Science,2007

2. Effects of storage temperature on the solubility of milk protein concentrate (MPC85);Anema;Food Hydrocolloids,2006

3. Official methods of analysis;AOAC,2000

4. Anthocyanins from black sorghum and their antioxidant properties;Awika;Food Chemistry,2004

5. Ohmic heating and induction heating;Bengston,2006

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