Stabilization of Black Rice ( Oryza Sativa , L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation-Reference-Cited by-同舟云学术

Stabilization of Black Rice ( Oryza Sativa , L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation

Published:2019-06-26 Issue:7 Volume:84 Page:1712-1720
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Raharjo Sri¹^ORCID,Purwandari Fiametta Ayu¹^ORCID,Hastuti Pudji¹,Olsen Karsten²^ORCID

Affiliation:

1. Dept. of Food and Agricultural Product Technology, Faculty of Agricultural TechnologyUniversitas Gadjah Mada Jl. Flora 1, Bulaksumur, Yogyakarta, Indonesia 55281

2. Dept. of Food ScienceUniv. of Copenhagen Rolighedsvej 30, 1958 Frederiksberg C Denmark

Funder

Kementerian Riset Teknologi Dan Pendidikan Tinggi Republik Indonesia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14688

Reference35 articles.

1. The copigmentation of anthocyanins and its role in the colour of red wine: A critical review;Boulton R. B.;American Journal of Enology and Viticulture,2001

2. Palette of Our Palates: A Brief History of Food Coloring and Its Regulation

3. The effects of the different drying conditions and the amounts of maltodextrin addition during spray drying of sumac extract

4. Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

5. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants

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