Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying

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

Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying

(2015) Thunnop Laokuldilok et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

INFLUENCE OF SUGARS AND CHLOROGENIC ACID ADDITION ON ANTHOCYANIN CONTENT, ANTIOXIDANT ACTIVITY AND COLOR OF BLACKBERRY JUICE DURING STORAGE

(2012) MIRELA KOPJAR et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

DEGRADATION KINETICS AND COLOR STABILITY OF SPRAY-DRIED ENCAPSULATED ANTHOCYANINS FROM HIBISCUS SABDARIFFA L.

(2011) ZUHAILI IDHAM et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying

(2010) Chetan A. Nayak et al.   DRYING TECHNOLOGY

Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

(2010) R. Sompong et al.   FOOD CHEMISTRY

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

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

Anthocyanins and their role in cancer prevention

(2008) Li-Shu Wang et al.   CANCER LETTERS

Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

(2008) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING