BETANINE DEGRADATION AS INFLUENCED BY WATER ACTIVITY-Reference-Cited by-同舟云学术

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BETANINE DEGRADATION AS INFLUENCED BY WATER ACTIVITY

Published:1975-11 Issue:6 Volume:40 Page:1145-1147
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

PASCH J. H.,ELBE J. H.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb01038.x/fullpdf

Reference12 articles.

1. The effects of heat treatment, UV and gamma radiation on some beetroot pigments

2. An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups

3. Betalaines as Colorants in Dairy Products1

4. Pigments of centrospermae—I.

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1. Optimization of food dye (betanin) retention during hot air drying: Design space calculation with consideration of reaction and substrate transfer kinetics;Drying Technology;2018-09-28

2. Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin;LWT;2017-10

3. Consumer acceptance and stability of spray dried betanin in model juices;Food Chemistry;2015-11

4. Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system;Carbohydrate Polymers;2015-08

5. Food colour additives of natural origin;Colour Additives for Foods and Beverages;2015

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