Kandansamy et al., 2012 - Google Patents
Microencapsulation of colors by spray drying-a reviewKandansamy et al., 2012
View PDF- Document ID
- 16471614877187491659
- Author
- Kandansamy K
- Somasundaram P
- Publication year
- Publication venue
- International Journal of Food Engineering
External Links
Snippet
Color is one of the important attributes of foods being considered as a quality indicator and determining frequently their acceptance. Many natural pigments like anthocyanin, lycopenes, betalains etc., are subjected to color loss during storage. Hence in order to …
- 239000003086 colorant 0 title abstract description 47
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/25—Nanoparticles, nano structures
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kandansamy et al. | Microencapsulation of colors by spray drying-a review | |
| Souza et al. | Microencapsulation by spray drying of a lycopene-rich tomato concentrate: Characterization and stability | |
| Özkan et al. | Microencapsulation of natural food colourants | |
| Różyło | Recent trends in methods used to obtain natural food colorants by freeze-drying | |
| Poshadri et al. | Microencapsulation technology: a review | |
| Murugesan et al. | Spray drying for the production of nutraceutical ingredients—a review | |
| Wilson et al. | Microencapsulation of vitamins | |
| Abbas et al. | Ascorbic acid: microencapsulation techniques and trends—a review | |
| Jeyakumari et al. | Microencapsulation of bioactive food ingredients and controlled release-A review | |
| Oliveira et al. | Study of different wall matrix biopolymers on the properties of spray-dried pequi oil and on the stability of bioactive compounds | |
| Soottitantawat et al. | Encapsulation of hydrophilic and hydrophobic flavors by spray drying | |
| Popović et al. | Encapsulation technologies for polyphenol-loaded microparticles in food industry | |
| Almeida et al. | Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice | |
| Vila et al. | Microencapsulation of natural anti-oxidant pigments | |
| Kaimainen | Stability of natural colorants of plant origin | |
| Gunasekaran et al. | Rationales of nano‐and microencapsulation for food ingredients | |
| Singh et al. | Encapsulated natural pigments: Techniques and applications | |
| Raj et al. | Advances in Microencapsulation and Nanoemulsion Techniques of Plant Pigments: Improving Stability, Bioavailability, and Bioactivity for Application in Food Industry | |
| Mirzaei et al. | Spray‐drying microencapsulation of anthocyanins of black seedless barberry (Berberis vulgaris) | |
| Ijod et al. | Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review | |
| Chranioti et al. | Encapsulation of food ingredients | |
| Gallón Bedoya et al. | Impact of the agglomeration process on the flow, reconstitution, and antioxidant properties of an Andean berry powder mix | |
| Kaderides et al. | Spray drying encapsulation of natural food colorants | |
| Rani et al. | Encapsulation Methods in the Food Industry: Mechanisms and Applications | |
| Tabassum et al. | Encapsulation technologies: principles and applications in the food industry |