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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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 31(2025), 7 vom: 24. Sept., Seite 613-624
Auteur principal:	Baltacıoğlu, Cem (Auteur)
Autres auteurs:	Keskin, Oktay, Baltacıoğlu, Hande, Ağçam, Erdal
Format:	Article en ligne
Langue:	English
Publié:	2025
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Drying Fourier transform infrared spectroscopy encapsulation partial least square principal component analysis red cabbage Anthocyanins Antioxidants Powders