相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content
Maite Gagneten et al.
POWDER TECHNOLOGY (2019)
Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing
Diego Archaina et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2018)
Effect of mash enzyme and heat treatments on the cellular antioxidant activity of black currant (Ribes nigrum), raspberry (Rubus idaeus), and blueberry (Vaccinium myrtillus) juices
Cecilia Bender et al.
CYTA-JOURNAL OF FOOD (2017)
Effect of mash enzyme and heat treatments on the cellular antioxidant activity of black currant (Ribes nigrum), raspberry (Rubus idaeus), and blueberry (Vaccinium myrtillus) juices
Cecilia Bender et al.
CYTA-JOURNAL OF FOOD (2017)
Natural Colorants: Food Colorants from Natural Sources
Gregory T. Sigurdson et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 8 (2017)
Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation
Sahar Akhavan Mandavi et al.
JOURNAL OF FOOD ENGINEERING (2016)
Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder
Swaminathan Santhalakshmy et al.
POWDER TECHNOLOGY (2015)
Techniques for extraction of bioactive compounds from plant materials: A review
J. Azmir et al.
JOURNAL OF FOOD ENGINEERING (2013)
The health benefits of blackcurrants
Ashwin Gopalan et al.
FOOD & FUNCTION (2012)
MOISTURE ADSORPTION CHARACTERISTICS OF BLACK CURRANT (RIBES NIGRUM L.), BLACK ELDERBERRY (SAMBUCUS NIGRA L.) AND CHOKEBERRY (ARONIA MELANOCARPA, [MINCHX.] ELL.) SAMPLES AT DIFFERENT TEMPERATURES
L. Cervenka
JOURNAL OF FOOD PROCESS ENGINEERING (2011)
Anthocyanins: Natural Colorants with Health-Promoting Properties
Jian He et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 1 (2010)
Understanding consumers' perception of conventional and functional yogurts using word association and hard laddering
Gaston Ares et al.
FOOD QUALITY AND PREFERENCE (2008)
Sorption behavior of mixtures of glycerol and starch
Javier I. Enrione et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Effects of different enzymatic pre-press maceration treatments on the release of phenols into blackcurrant juice
R Bagger-Jórgensen et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Extraction of anthocyanins and other phenolics from black currants with sulfured water
JE Cacace et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Importance of glass transition and water activity to spray drying and stability of dairy powders
YH Roos
LAIT (2002)
The development of the CIE 2000 colour-difference formula: CIEDE2000
MR Luo et al.
COLOR RESEARCH AND APPLICATION (2001)