A Comparison of Thermal Processing, Freeze Drying and Forward Osmosis for the Downstream Processing of Anthocyanin from Rose Petals

Opportunities and Challenges in Application of Forward Osmosis in Food Processing

(2014) Navin K. Rastogi   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microwave-assisted extraction of betalains from red beet (Beta vulgaris)

(2014) G.A. Cardoso-Ugarte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of concentration polarization on flux behavior in forward osmosis during desalination using ammonium bicarbonate

(2012) B.S. Chanukya et al.   DESALINATION

Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.)

(2012) Şelale Kara et al.   JOURNAL OF FOOD ENGINEERING

Effects of ohmic and conventional heating on anthocyanin degradation during the processing of blueberry pulp

(2012) Júlia R. Sarkis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Prohexadione-Ca application modifies flavonoid composition and color characteristics of rose (Rosa hybrida L.) flowers

(2012) V. Schmitzer et al.   SCIENTIA HORTICULTURAE

Antioxidant capacity and colour stability of texture-improved canned strawberries as affected by the addition of rose (Rosa damascena Mill.) petal extracts

(2011) Vasil Shikov et al.   FOOD RESEARCH INTERNATIONAL

Forward osmosis for the concentration of anthocyanin from Garcinia indica Choisy

(2009) Chetan A. Nayak et al.   SEPARATION AND PURIFICATION TECHNOLOGY

A comparative study on the free radical scavenging activities of some fresh flowers in southern China

(2007) Zeng Youwei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink

(2007) Kiattisak Duangmal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY