The physicochemical properties of microwave-assisted encapsulated anthocyanins from Ipomoea batatas as affected by different wall materials

This study focuses on the impact of different wall materials on the physicochemical properties of microwave-assisted encapsulated anthocyanins from Ipomoea batatas. Using the powder characterization technique, purple sweet potato anthocyanin (PSPAs) powders were analysed for moisture content, water...

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Dettagli Bibliografici
Pubblicato in:Food Sci Nutr
Autori principali: Mohd Nawi, Norazlina, Muhamad, Ida Idayu, Mohd Marsin, Aishah
Natura: Artigo
Lingua:Inglês
Pubblicazione: BlackWell Publishing Ltd 2015
Soggetti:
Original Research
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC4376403/
https://ncbi.nlm.nih.gov/pubmed/25838887
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.132
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