Stability of anthocyanins from rubus glaucus and solanum betaceum as affected by temperature and water activity
The stability of sprayed-dried microencapsulated anthocyanins from Andes berry (Rubus glaucus) and Tamarillo (Solanum betaceum), as affected by storage time, water activity (Aw) and temperature was compared. The fruits were osmotically dehydrated with ethanol and the anthocyanin extract was microenc...
- Autores:
-
Olaya, Clara Marcela
Castaño, Maria Paola
Garzon Monroy, Gloria Astrid
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2009
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/22796
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/22796
http://bdigital.unal.edu.co/13831/
http://bdigital.unal.edu.co/13831/2/
http://bdigital.unal.edu.co/13831/11/231
http://bdigital.unal.edu.co/13831/12/232
- Palabra clave:
- Ciencias quimicas
alimentos
pigmentos
Microencapsulation
anthocyanin
stability
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional