| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542082 | Food Chemistry | 2012 | 4 Pages |
Abstract
⺠Stability of anthocyanin-rich bilberry extract solutions during emulsification. ⺠Temperature-time-load main parameter for anthocyanin degradation. ⺠Reduction of thermal loading times in emulsification processes essential. ⺠Anthocyanins stable against mechanical stresses during high pressure homogenisation. ⺠Encapsulation of anthocyanin-rich extracts in multiple emulsions possible.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Kerstin Frank, Karsten Köhler, Heike Petra Schuchmann,