Anthocyanins: optimisation of extraction from Cabernet Sauvignon grapes, microcapsulation and stability in soft drink-Reference-Cited by-同舟云学术

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Anthocyanins: optimisation of extraction from Cabernet Sauvignon grapes, microcapsulation and stability in soft drink

Published:2010-12-17 Issue:1 Volume:46 Page:186-193
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Burin Vívian M.,Rossa Priscilla N.,Ferreira-Lima Nayla E.,Hillmann Maria C. R.,Boirdignon-Luiz Marilde T.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02486.x/fullpdf

Reference30 articles.

1. Grape marc phenolics: extraction kinetics, quality and stability of extracts;Amendola;Journal of Food Engineering,2010

2. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization;Cano-Chauca;Innovative Food Science and Emerging Technologies,2005

3. Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry;Chen;Ultrasonics Sonochemistry,2007

4. Optimization of ethanol extraction and further purification of isoflavones from soybean sprout cotyledon;Cho;Food Chemistry,2009

5. Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure;Corrales;Journal of Food Engineering,2009

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