articleTop 10% cited

Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier

Journal of Food Engineering · 2006 · Vol. 80(3) · pp. 805–812

Seda Ersus✉(Ege University)Ünal Yurdagel(Ege University)

Microencapsulation and Drying Processes Phytochemicals and Antioxidant Activities Botanical Research and ApplicationsAnthocyaninDaucus carotaSpray dryingPigmentChemistryScanning electron microscopeShelf lifeFood scienceMaterials scienceChromatography

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572

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References

Anthocyanins as food colors

Food and Chemical Toxicology · 1983 · 748 citations

Comparison of Spray‐drying, Drum‐drying and Freeze‐drying for β‐Carotene Encapsulation and Preservation

Journal of Food Science · 1997 · 437 citations

A procedure to measure the antiradical efficiency of polyphenols

Journal of the Science of Food and Agriculture · 1998 · 1,966 citations

Use of a free radical method to evaluate antioxidant activity

LWT · 1995 · 24,722 citations

Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits: Vaccinium,Rubus, andRibes

Journal of Agricultural and Food Chemistry · 2001 · 946 citations

Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments

Journal of Food Science · 2000 · 990 citations

Total Antioxidant Capacity of Fruits

Journal of Agricultural and Food Chemistry · 1996 · 1,680 citations

Anthocyanins in fruits, vegetables and grains

Food Research International · 1993 · 746 citations

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