Related references
Note: Only part of the references are listed.Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review
Roberto Castro-Munoz et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Enhanced process integration for the extraction, concentration and purification of di-acylated cyanidin from red cabbage
Jesus Antonio Valencia-Arredondo et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2020)
Fractionation of Stevia rebaudiana aqueous extracts via two-step ultrafiltration process: towards rebaudioside a extraction
Elsa Diaz-Montes et al.
FOOD AND BIOPRODUCTS PROCESSING (2020)
Recent trends in methods used to obtain natural food colorants by freeze-drying
Renata Rozylo
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Membrane-based technologies for meeting the recovery of biologically active compounds from foods and their by-products
Roberto Castro-Munoz et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Chemical features and bioactivities of cornflower (Centaurea cyanus L.) capitula: The blue flowers and the unexplored non-edible part
Lara Lockowandt et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Pomegranate seed powder as a functional component of gluten-free bread (Physical, sensorial and antioxidant evaluation)
Hayat Bourekoua et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Extraction of purple corn (Zea mays L.) cob pigments and phenolic compounds using food-friendly solvents
Fei Lao et al.
JOURNAL OF CEREAL SCIENCE (2018)
Sorption isotherms and isosteric heat estimation of purple cactus pear (Opuntia stricta) juice embedded in gelatin-maltodextrin matrix
Roberto Castro-Munoz et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2018)
Incorporation of natural colorants obtained from edible flowers in yogurts
Tania C. S. P. Pires et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Antioxidant characteristics of extracts of Hibiscus sabdariffa calyces encapsulated with mesquite gum
C. E. Ochoa-Velasco et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Phytochemical content and antioxidant activity of grapefruit (Star Ruby): A comparison between fresh freeze-dried fruits and different
Claudia Agudelo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Identification of anthocyanins in plant sources and textiles by surface-enhanced Raman spectroscopy (SERS)
Chiara Zaffino et al.
JOURNAL OF RAMAN SPECTROSCOPY (2016)
FT-IR and FT-Raman characterization of non-cellulosic polysaccharides fractions isolated from plant cell wall
Monika Chylinska et al.
CARBOHYDRATE POLYMERS (2016)
Degradation kinetics of anthocyanins in freeze-dried microencapsulates from lowbush blueberries (Vaccinium angustifolium Aiton) and prediction of shelf-life
Giovana Bonat Celli et al.
DRYING TECHNOLOGY (2016)
FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: Classification of samples for the presence of lactose and fraud detection by addition of maltodextrin
Paulo Henrique Rodrigues Junior et al.
FOOD CHEMISTRY (2016)
Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents
Luiza Siede Kuck et al.
FOOD CHEMISTRY (2016)
Guar gum succinate-sodium alginate beads as a pH-sensitive carrier for colon-specific drug delivery
D. Sathya Seeli et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Gluten-Free Bread Prepared with Fresh and Freeze-Dried Rice Sourdough-Texture and Sensory Evaluation
Renata Rozylo et al.
JOURNAL OF TEXTURE STUDIES (2016)
Raman imaging of changes in the polysaccharides distribution in the cell wall during apple fruit development and senescence
Monika Szymanska-Chargot et al.
PLANTA (2016)
An overview of encapsulation of active compounds used in food products by drying technology
Sohini Ray et al.
FOOD BIOSCIENCE (2016)
Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder
Davinder Pal Singh Oberoi et al.
JOURNAL OF FOOD ENGINEERING (2015)
Use of gelatin-maltodextrin composite as an encapsulation support for clarified juice from purple cactus pear (Opuntia stricta)
Roberto Castro-Munoz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Surface-enhanced Raman scattering (SERS) study of anthocyanidins
Chiara Zaffino et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2015)
Effects of different encapsulation agents and drying process on stability of betalains extract
Kavitha Ravichandran et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin
Michal Swieca et al.
FOOD CHEMISTRY (2013)
Thermal and pH stability of spray-dried encapsulated astaxanthin oleoresin from Haematococcus pluvialis using several encapsulation wall materials
Cecilia Bustos-Garza et al.
FOOD RESEARCH INTERNATIONAL (2013)
The identification of a vacuolar iron transporter involved in the blue coloration of cornflower petals
Kumi Yoshida et al.
PHYTOCHEMISTRY (2013)
Systematic investigations of anthocyanin-metal interactions by Raman spectroscopy
Maria Buchweitz et al.
JOURNAL OF RAMAN SPECTROSCOPY (2012)
In vitro and in vivo antioxidant activity of Pinus koraiensis seed extract containing phenolic compounds
Xiao-Yu Su et al.
FOOD CHEMISTRY (2009)
Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink
Kiattisak Duangmal et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity
Eva Sadilova et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2007)
Blue metal complex pigments involved in blue flower color
Kosaku Takeda
PROCEEDINGS OF THE JAPAN ACADEMY SERIES B-PHYSICAL AND BIOLOGICAL SCIENCES (2006)
Carotenoid pigment loss of freeze-dried plant samples under different storage conditions
I Cinar
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)
Share Paper
