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...
שמור ב:
| Principais autores: | , |
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| פורמט: | Artigo |
| שפה: | Persa |
| יצא לאור: |
Research Institute of Food Science and Technology
2021-12-01
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| סדרה: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| נושאים: | |
| גישה מקוונת: | https://journals.rifst.ac.ir/article_141995_f856bc6f30ec666e9401ec5872c6910d.pdf |
| תגים: |
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