High pressure processing of beet extract complexed with anionic polysaccharides enhances red color thermal stability at low pH

High pressure processing of beet extract complexed with anionic polysaccharides enhances red color thermal stability at low pH

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 80, July 2018, Pages 292-297

Michael Joseph Selig, Giovana Bonat Celli, Chen Tan, Ellia La, Erika Mills, Ann-Dorie Webley, Olga I. Padilla-Zakour, Alireza Abbaspourrad,