Encapsulation and drying methods in the production of powdered red cabbage (Brassica oleracea L.) : Chemometrics and Fourier transform infrared spectroscopy

In this study, powder colorant was obtained from red cabbage (Brassica oleracea L.). The stability of the colorants obtained by spray and freeze drying was investigated in terms of antioxidant capacity and anthocyanin content. The yield of the products increased with the encapsulation for both dryin...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 15. März, Seite 10820132241238261
1. Verfasser:	Baltacıoğlu, Cem (VerfasserIn)
Weitere Verfasser:	Keskin, Oktay, Baltacıoğlu, Hande, Ağçam, Erdal
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Drying Fourier transform infrared spectroscopy encapsulation partial least square principal component analysis red cabbage