Impact of Chitosan‐ Prunus cerasoides gum exudates on the thermal properties, storage stability and antioxidant activity of anthocyanins from Berberis lycium Royle-Reference-Cited by-同舟云学术

Impact of Chitosan‐ Prunus cerasoides gum exudates on the thermal properties, storage stability and antioxidant activity of anthocyanins from Berberis lycium Royle

Published:2021-11-23 Issue:2 Volume:57 Page:995-1004
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Sendri Nitisha¹²,Bhatt Vinod¹,Singh Sarvpreet¹,Bhandari Pamita¹²^ORCID

Affiliation:

1. CSIR‐Institute of Himalayan Bioresource Technology Palampur India

2. Academy of Scientific and Innovative Research (AcSIR) Ghaziabad 201002 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15459

Reference31 articles.

1. Spray‐drying microencapsulation of pomegranate juice increases its antioxidant activity after in vitro digestion

2. Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties

3. Nutraceutical potential of selected wild edible fruits of the Indian Himalayan region

4. Microencapsulation of Juçara (Euterpe edulisM.) Pulp by Spray Drying Using Different Carriers and Drying Temperatures

5. Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation

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