Effect of storage on physicochemical attributes of ice cream enriched with microencapsulated anthocyanins from black carrot

The present study was conducted to investigate the effect of storage on quality attributes of microencapsulated black carrot anthocyanins‐enriched ice cream. Purposely, black carrot anthocyanins were obtained using ethanolic extraction. Later on, extracts were acidified and microencapsulated with gu...

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Detalles Bibliográficos
Autores principales: Shamshad, Aneela, Iahtisham‐Ul‐Haq, Butt, Masood Sadiq, Nayik, Gulzar Ahmad, Al Obaid, Sami, Ansari, Mohammad Javed, Karabagias, Ioannis Konstantinos, Sarwar, Nazmul, Ramniwas, Seema
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10345707/
https://www.ncbi.nlm.nih.gov/pubmed/37457183
http://dx.doi.org/10.1002/fsn3.3384

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10345707/
https://www.ncbi.nlm.nih.gov/pubmed/37457183
http://dx.doi.org/10.1002/fsn3.3384

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