Encapsulating betalains from Opuntia ficus-indica fruits by ionic gelation: Pigment chemical stability during storage of beads

Published 2016 View Full Article

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Title
Encapsulating betalains from Opuntia ficus-indica fruits by ionic gelation: Pigment chemical stability during storage of beads
Authors
Keywords
Capsules, Cactus pear, Betacyanins, Encapsulation, Antioxidants, Antiradical activity
Journal
FOOD CHEMISTRY
Volume 202, Issue -, Pages 373-382
Publisher
Elsevier BV
Online
2016-02-03
DOI
10.1016/j.foodchem.2016.01.115

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