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Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color.
Mahdavee Khazaei, K; Jafari, S M; Ghorbani, M; Hemmati Kakhki, A.
Affiliation
  • Mahdavee Khazaei K; Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
  • Jafari SM; Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Electronic address: smjafari@gau.ac.ir.
  • Ghorbani M; Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
  • Hemmati Kakhki A; Research Institute of Food Science and Technology, Mashhad, Iran.
Carbohydr Polym ; 105: 57-62, 2014 May 25.
Article in En | MEDLINE | ID: mdl-24708952
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Pigments, Biological / Polysaccharides / Crocus / Flowers / Gum Arabic / Anthocyanins Language: En Journal: Carbohydr Polym Year: 2014 Document type: Article Affiliation country: Irán Country of publication: Reino Unido
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Pigments, Biological / Polysaccharides / Crocus / Flowers / Gum Arabic / Anthocyanins Language: En Journal: Carbohydr Polym Year: 2014 Document type: Article Affiliation country: Irán Country of publication: Reino Unido