Improvement of thermal stability and antioxidant activity of anthocyanins of Echium amoenum petal using maltodextrin/modified starch combination as wall material
Mehdi Mehran, Saeed Masoum, Mohammad Reza Memarzadeh
Topics & Concepts
MaltodextrinAntioxidantChemistryThermal stabilityAnthocyaninStarchFood scienceFourier transform infrared spectroscopySpray dryingChromatographyBiochemistryOrganic chemistryChemical engineeringEngineeringMicroencapsulation and Drying ProcessesBotanical Research and ApplicationsBee Products Chemical Analysis