Application of physical-chemical approaches for encapsulation of active substances in pharmaceutical and food industries
D Řepka, A Kurillová, Y Murtaja, L Lapčík - Foods, 2023 - mdpi.com
Background: Encapsulation is a valuable method used to protect active substances and
enhance their physico-chemical properties. It can also be used as protection from …
enhance their physico-chemical properties. It can also be used as protection from …
[HTML][HTML] Metabolomic analysis, extraction, purification and stability of the anthocyanins from colored potatoes
Colored potatoes have many health benefits because they are rich in anthocyanins.
However, the constituent and property of anthocyanins in colored potatoes have not been …
However, the constituent and property of anthocyanins in colored potatoes have not been …
Dyeing Cloth Green Using Red Onion Skin: A pH-Responsive Dye and Aluminum-Ion Complex
D Kajiya - Journal of Chemical Education, 2024 - ACS Publications
Red onion, Allium cepa, juice can dye a cloth sample green upon the addition of alum,
aluminum potassium sulfate, and this sample can turn red when subjected to an acidic …
aluminum potassium sulfate, and this sample can turn red when subjected to an acidic …
[PDF][PDF] Phycocyanin Encapsulation in Carboxymethyl Chitosan and Whey Protein Isolate as a Strategy to Enhance Physicochemical Stability as a Food Coloring: A …
Color additives, also known as food colorings, are substances added to food and beverages
to enhance their visual appeal and consumer acceptance. The color of a food product …
to enhance their visual appeal and consumer acceptance. The color of a food product …