Recent microencapsulation trends for enhancing the stability and functionality of anthocyanins: a review.

导出 OA

翻译打印收藏纠错

作者： Giroon,Ijod ^[1] ; Nur Izzati Mohamed,Nawawi ^[1] ; Farooq,Anwar ^[2] ; Muhamad Hafiz Abd,Rahim ^[3] ; Mohammad Rashedi,Ismail-Fitry ^[4] ; Noranizan Mohd,Adzahan ^[1] ; Ezzat Mohamad,Azman ^[1]

作者单位： Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia. ^[1] Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia.;Institute of Chemistry, University of Sargodha, Sargodha, 40100 Pakistan. ^[2] Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia. ^[3] Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia.;Halal Products Research Institute, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor Malaysia. ^[4]

关键词 Anthocyanins stability Encapsulating agents Functional food value Optimized spray drying Powder product

DOI 10.1007/s10068-024-01603-2

PMID 39184986

发布时间 2024-08-27

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交