Microencapsulation of the green pigment of alfalfa and its applications on heated food-Reference-Cited by-同舟云学术

Microencapsulation of the green pigment of alfalfa and its applications on heated food

Published:2017-01-30 Issue:5 Volume:40 Page:e12529
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Raei Afsaneh¹,Yasini Ardakani Seyed Ali¹,Daneshi Mohammad¹

Affiliation:

1. Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Yazd Branch, Islamic Azad University; Yazd Iran

Funder

Islamic Azad University of Yazd

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12529/fullpdf

Reference23 articles.

1. Characterization of red pigments extracted from red beet (Beta vulgaris, l.) and its potential uses as antioxidant and natural food colorants;Attia;Egyptian Journal of Agricultural Research,2013

2. Thin-layer chromatographic separation of beet pigments;Bilyk;Journal of Food Science,1981

3. Food coloring: The natural way;Chaitanya Lakshmi;Research Journal of Chemical Sciences,2014

4. Flower pigments in diploid alfalfa;Cooper;Crop Science,1964

5. Microencapsulation technology and application;Dubey;Defence Science Journal,2009

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