Encapsulation of anthocyanin for sustainable food packaging: Sources, preparation, mechanical, functional and physicochemical properties
Hamid Rajabi, Wanli Zhang, Young Hoon Jung, Saroat Rawdkuen
Topics & Concepts
ChemistryEncapsulation (networking)AnthocyaninFood scienceFood processingFood storageFood preservationFood productsFood industryFood qualityMicroencapsulation and Drying ProcessesNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life Management