Physicochemical properties and antioxidant activities of spray-dried powder from safflower extract
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2021.28.2.218
Reference65 articles.
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2. Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Anal Biochem, 239, 70-76 (1996) 10.1006/abio.1996.0292, 8660627
3. Bhandari BR, Datta M, Howes T. Problems associated with spray drying of sugar-rich food. Drying Technol, 15, 671-684 (1997) 10.1080/07373939708917253
4. Biliaderis CG, Swan RS, Arvanitoyannis I. Physicochemical properties of commercial starch hydrolyzates in the frozen state. Food Chem, 64, 537-546 (1999) 10.1016/S0308-8146(98)00165-4
5. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200 (1958) 10.1038/1811199a0
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