Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying
Author:
Affiliation:
1. Universidade Estadual de Maringá, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v38n1/0101-2061-cta-1678-457X34316.pdf
Reference20 articles.
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2. Stability of curcumin microencapsulated by spray and freeze drying in binary and ternary matrices of maltodextrin, Arabic gum and modified starch;Cano-Higuita D. M.;Journal of Food Processing and Preservation,2015
3. Microwave-assisted extraction of betalains from red beet (Beta vulgaris);Cardoso-Ugarte G. A.;LWT-Food Science and Technology,2014
4. The role of phenolic hydroxy groups in the free radical scavenging activity of betalains;Gandía-Herrero F.;Journal of Natural Products,2009
5. Betalain stability and degradation: structural and chromatic aspects;Herbach K. M.;Journal of Food Science,2006
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