Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems-Reference-Cited by-同舟云学术

Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems

Published:2011-05-03 Issue:6 Volume:46 Page:1259-1265
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Comunian Talita A.,Monterrey-Quintero Ednelí S.,Thomazini Marcelo,Balieiro Julio C. C.,Piccone Pierpaolo,Pittia Paola,Favaro-Trindade Carmen S.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02617.x/fullpdf

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5. The use of spray drying technology to reduce bitter taste of casein hydrolysate;Favaro-Trindade;Food Hydrocolloids,2010

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