A technical strategy to prolong anthocyanins thermal stability in formulated purple potato ( Solanum tuberosum L. cv Bora valley) processed by hot‐melt extrusion-Reference-Cited by-同舟云学术

A technical strategy to prolong anthocyanins thermal stability in formulated purple potato ( Solanum tuberosum L. cv Bora valley) processed by hot‐melt extrusion

Published:2021-12-08 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Azad Md Obyedul Kalam¹²,Adnan Md.¹,Kang Wie Soo³,Lim Jung Dae¹,Lim Young Seok¹²^ORCID

Affiliation:

1. Department of Bio‐Health Convergence Kangwon National University Chuncheon 24341 South Korea

2. Valley Food Tec. 2112, Highway 25 Eden Idaho 83325 USA

3. Be Nature Bio‐Lab. Co. 32, Souanggang‐ro Chuncheon‐Si Gangwon do 2423 South Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15485

Reference44 articles.

1. Development of biopolymer-mediated nanocomposites using hot-melt extrusion to enhance the bio-accessibility and antioxidant capacity of kenaf seed flour

2. Kenaf (Hibiscus cannabinus L.) Leaves and Seed as a Potential Source of the Bioactive Compounds: Effects of Various Extraction Solvents on Biological Properties

3. Development of value‐added functional food by fusion of colored potato and buckwheat flour through hot‐melt extrusion;Azad M.O.K.;Journal of Food Processing and Preservation,2021

4. Development of a Polymer-Mediated Soybean Nanocomposite by Hot Melt Extrusion to Improve Its Functionality and Antioxidant Properties

5. Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends

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