EVALUATION OF MICROENCAPSULATED TURMERIC OLEORESIN FOR PRE-EXTRUSION COLORING USING RESPONSE SURFACE METHODOLOGY-Reference-Cited by-同舟云学术

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EVALUATION OF MICROENCAPSULATED TURMERIC OLEORESIN FOR PRE-EXTRUSION COLORING USING RESPONSE SURFACE METHODOLOGY

Published:2010-04 Issue:2 Volume:34 Page:302-315
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

KSHIRSAGAR A.C.,YENGE V.,SARKAR A.,ZAMRE M.,SINGHAL R.S.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2009.00371.x/fullpdf

Reference8 articles.

1. Natural food colours

2. Flavors and colors in extruded snack foods;KRUKAR;Cereal Foods World,1980

3. KSHIRSAGAR, A.C. and SINGHAL, R.S. 2007. Modified starches as gum arabic substitute. Unpublished work.

4. Interview with a color expert;LAURO;Food Technol,1998

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microencapsulation of Natural Anti-Oxidant Pigments;Microencapsulation and Microspheres for Food Applications;2015

2. Biopolymeric amphiphiles and their assemblies as functional food ingredients and nutraceutical delivery systems;Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals;2012

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