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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| 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 |