Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying

The effect of pigment matrix, temperature and amount of carrier on the yield and final color properties of spray dried purple corn ( Zea mays L.) cob anthocyanin powders

(2017) Fei Lao et al.   FOOD CHEMISTRY

Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)

(2017) Ceren Mutlu et al.   JOURNAL OF FOOD SCIENCE

Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents

(2016) Luiza Siede Kuck et al.   FOOD CHEMISTRY

Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces

(2016) Saraid Mora-Rochín et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Acetylation of normal and waxy maize starches as encapsulating agents for maize anthocyanins microencapsulation

(2015) Yunia Verónica García-Tejeda et al.   FOOD AND BIOPRODUCTS PROCESSING

Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents

(2015) María Carolina Otálora et al.   FOOD CHEMISTRY

Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying

(2015) Sangeeta Saikia et al.   FOOD CHEMISTRY

Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying

(2015) R. Rajam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking

(2014) Bhornchai Harakotr et al.   FOOD CHEMISTRY

Effect of soluble fiber on the physicochemical properties of cactus pear (Opuntia ficus indica) encapsulated using spray drying

(2014) Martha Graciela Ruiz-Gutiérrez et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil

(2013) Regiane Victória de Barros Fernandes et al.   CARBOHYDRATE POLYMERS

Thermal and pH stability of spray-dried encapsulated astaxanthin oleoresin from Haematococcus pluvialis using several encapsulation wall materials

(2013) Cecilia Bustos-Garza et al.   FOOD RESEARCH INTERNATIONAL

Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein-inulin blends as carriers

(2013) Regiane Victória de Barros Fernandes et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical Properties of Encapsulated Red Raspberry (Rubus idaeus) Powder: Influence of High-Pressure Homogenization

(2012) Roopesh M. Syamaladevi et al.   DRYING TECHNOLOGY

Nutraceutical profiles of improved blue maize (Zea mays) hybrids for subtropical regions

(2012) Marcos Urias-Peraldí et al.   FIELD CROPS RESEARCH

Soluble and Bound Phenolic Compounds in Different Bolivian Purple Corn (Zea mays L.) Cultivars

(2011) Elyana Cuevas Montilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary anthocyanin-rich plants: Biochemical basis and recent progress in health benefits studies

(2011) Takanori Tsuda   MOLECULAR NUTRITION & FOOD RESEARCH

Antioxidative activity of microcapsules with beetroot juice using gum Arabic as wall material

(2010) E. Pitalua et al.   FOOD AND BIOPRODUCTS PROCESSING

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

(2010) Rodrigo N. Cavalcanti et al.   FOOD RESEARCH INTERNATIONAL

Black currant polyphenols: Their storage stability and microencapsulation

(2010) Anna M. Bakowska-Barczak et al.   INDUSTRIAL CROPS AND PRODUCTS

Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying

(2010) Paz Robert et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microencapsulation by Spray-Drying of Anthocyanin Pigments from Corozo (Bactris guineensis) Fruit

(2010) Coralia Osorio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder

(2010) Tuyen C. Kha et al.   JOURNAL OF FOOD ENGINEERING

Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato

(2010) Maruf Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anthocyanins: Natural Colorants with Health-Promoting Properties

(2010) Jian He et al.   Annual Review of Food Science and Technology

Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents

(2009) Renata V. Tonon et al.   FOOD RESEARCH INTERNATIONAL

Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice

(2009) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING

Impact of α-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour

(2009) Maruf Ahmed et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica)

(2008) C SAENZ et al.   FOOD CHEMISTRY

Corn Husk as a Potential Source of Anthocyanins

(2008) Chun-Ying Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY