Effect of thermal processes on roselle anthocyanins encapsulated in different polymer matrices
The stability of roselle anthocyanins was investigated under three different heat treatments (60, 80 and 98C). The dry red powder from roselle calyces was produced using spray-drying technique using four different encapsulating agents, i.e., maltodextrin, gum arabic, a combination of maltodextrin an...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
2012
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/46877/ http://dx.doi.org/10.1111/j.1745-4549.2011.00572.x |
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