Production of a natural color through microwave‐assisted extraction of saffron tepal's anthocyanins-Reference-Cited by-同舟云学术

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Production of a natural color through microwave‐assisted extraction of saffron tepal's anthocyanins

Published:2019-03-18 Issue:4 Volume:7 Page:1438-1445
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Jafari Seid Mahdi¹^ORCID,Mahdavee Khazaei Katayoun¹,Assadpour Elham¹

Affiliation:

1. Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran

Funder

Iran National Science Foundation

Research Institute of Food Science and Technology

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.978

Reference32 articles.

1. Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review

2. Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin

3. Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation

4. Anthocyanin pigment stability ofCornus mas-Macrocarpa under treatment with pH and some organic acids

5. The effect of microwave pretreatment on some physico-chemical properties and bioactivity of Black cumin seeds’ oil

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3. Advancements in the promotion of pyranoanthocyanins formation in wine: A review of current research;Food Chemistry;2024-04

4. Effects of microwave power control on enzyme activity, drying kinetics, and typical nutrients of Pleurotus Eryngii: Exploring the blanching mechanism by microstructural and ultrastructural evaluation;Journal of Food Composition and Analysis;2024-04

5. Ultrasound and microwave-assisted extractions as green and efficient approaches to recover anthocyanin from black rice bran;Biomass Conversion and Biorefinery;2024-03-08

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