Ultrasound‐assisted microemulsions of anthocyanins extracted from black carrot pomace and its utilisation as functional component in <i>kulfi</i> : implication on <i>in vitro</i> release, bio‐functional components and rheological characteristics-Reference-Cited by-同舟云学术

Ultrasound‐assisted microemulsions of anthocyanins extracted from black carrot pomace and its utilisation as functional component in kulfi : implication on in vitro release, bio‐functional components and rheological characteristics

Published:2022-10-08 Issue:5 Volume:58 Page:2744-2753
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Kaur Gurkirat¹^ORCID,Sharma Neha²,Singh Arashdeep²^ORCID,Kapoor Swati²^ORCID,Khatkar Sunil Kumar³^ORCID

Affiliation:

1. Electron Microscopy and Nanoscience Lab Punjab Agricultural University Ludhiana Punjab 141004 India

2. Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India

3. Department of Dairy Technology Guru Angad Dev Veterinary & Animal Sciences University Ludhiana Punjab 141004 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16102

Reference20 articles.

1. Effects of different solvents and acid concentrations on extraction of anthocyanins from black carrot pomace;Agcam E.;The Journal of Food,2015

2. Improvement in the stability of betanin by liposomal nanocarriers: Its application in gummy candy as a food model

3. Influence of Extraction Conditions on Ultrasound-Assisted Recovery of Bioactive Phenolics from Blueberry Pomace and Their Antioxidant Activity

4. Cow milk enriched with nanoencapsulated phenolic extract of jaboticaba (Plinia peruviana)

5. Stability and biotransformation of various dietary anthocyanins in vitro

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