Thermal Stabilization of the Betalain Extract Using Encapsulation and Co-pigmentation and its Application in the Model Drink
One of the important challenges about using of the betalains is their low stability against light and heat. Therefore, the main goal of this research was to stabilize the extracted betalain from red beet against thermal treatments. To investigate the thermal stability of the betalain, encapsulation...
محفوظ في:
| المؤلفون الرئيسيون: | , |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Persa |
| منشور في: |
Research Institute of Food Science and Technology
2021-12-01
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| سلاسل: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://journals.rifst.ac.ir/article_141995_f856bc6f30ec666e9401ec5872c6910d.pdf |
| الوسوم: |
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