Enhancing the stability of anthocyanins: effects of encapsulation and drying in black grape juice powder
Plant-based beverages are one of the fastest-growing sectors in the food and beverage industry. However, the short shelf-life and lower stability of its liquid form required conversion into a stable instant juice powder, with enhanced shelf life. Microencapsulation via spray-drying protects sensitiv...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Codon Publications
2026
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/122415/1/122415.pdf http://psasir.upm.edu.my/id/eprint/122415/ https://itjfs.com/index.php/ijfs/article/view/3062 |
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