- Adeli Milani, M., Mizani, M. and Ghavami M., 2011. Effect of yellow mustard powder on pH, living microbial population and sensory properties of mayonnaise, Iranian Journal of Food Industry and Nutrition Science, 5(2), pp.24-35.
- Albertini, B., Passerini, N., Di Sabatino, M., Vitali, B., Brigidi, P. and Rodriguez, , 2008. Polymer-lipid based mucoadhesive microspheres are prepared by spray-congealing for the vaginal delivery of econazole nitrate. European Journal of Pharmaceutical Sciences, 2;36(4–5), pp.591–601.
- Ames, J. M. and Hofman, T., 2001. Chemistry and physiology of selected food colorants. An American Chemical Society Publication, pp. 23-27
- Baghipour, S. and Fallahi, S. Betaline extraction from red beet and its use in dairy industry, 1st National Conference on Snacks, Mashhad - Research Institute for Food Science and Technology, ACECR.
- Barbosa-Canovas, G, V., Ortega- Rivas, E., Juliano, P.and Yan, H., 2005. Food Powders: Physical properties, processing and functionality, New York, pp. 199-218.
- Cai, Y. z., 2003. Antioxidant activity of betalains from plants of the amaranthaceae. Journal of Agriculture and food Chemistry, 51, pp. 2288-2294.
- Ersus, S. and Yurdagel, U., 2007. Microencapsulation of anthocyanin pigments of black carrot (Daucus cartota L.) by spray drier. Journal of Food Engineering,80, pp.805-812.
- Fakhari A. R. and Baghipour, S., 2010. Extraction of a food colorant from red beet and evaluation of its stability. Journal of Color Science and Technology ,3, pp. 243-250.
- Faridneia M., Mohammadi Sani, A. and Najaf Najafi, M., 2020. Encapsulation red beet extract by maltodextrin and whey protein isolate carriers using spray dryers and freezing. Researches in Food Science and Technology of Iran, 16(2), pp.322-313.
- Fossen, T. and Cabrita, L., 2013.Andersen.Colour and stability of pure anthocyanin influenced by pH including the alkaline region. Food chemistry, 63, pp. 435-440
- Fu, Y., Shi, J., Xie, SY., Zhang, TY., Soladoye, OP. and Aluko, RE., 2020. Red Beetroot Betalains: Perspectives on Extraction, Processing, and Potential Health Benefits. J Agric Food Chem. 21, 68(42), pp.11595-11611.
doi: 10.1021/acs.jafc.0c04241. Epub 2020 Oct 11. PMID: 33040529.
- Janiszewska, E., Microencapsulated beetroot juice as a potential source of betalain, 264, pp. 190-196.
- Javanshir, A., Karimi, A. and Homayouni Tabrizi, M., 2020. Investigation of antioxidant and antibacterial properties of castor oil synthesized nanoemulsions, Jondi Shapour Medical Journal, 19(1), pp. 9
- López, M., Dorotea, María. D., Rojas, M., Alexander, N. P. H., Soledad, C. and José, N., 2005. Molecular properties and prebiotic A of phenolic compounds from Mentha cattle using ultrasound device. Journal of Herbal Drugs, 3(1), pp.7-13.
- Malek Ghasemi, A., Sadeghi Mahonak, A. R., Ghorbani, M. and Alamy, M. M. M., 2014. The effect of cooking method on antioxidant properties and betaline pigment in beets, Journal of Food Science and Technology, 4, pp.36-29.
- Nussinovitch, A., 2003. Hydrocolloids in flavor encapsulation. In Water Soluble Polymer Application in Food, edited by Blakwell Science Publishing. 93-113.
- Poshadri, A. and Aparna, Kuna., 2010. Microencapsulation Technology: A Review. Journal of Research Angrau ,38(1), pp. 86-102.
- Potakamory, U, R. and Barbosa-Canovas, G,V., 1995. Fundamental aspects of controlled release in foods. Trends in Food Science and Technology,1(6), pp.397-406.
- Prakash Maran, J., Mekala, V. and Manikandan, S., 2013. Modeling and optimization of ultrasound-assisted extraction of polysaccharide from Cucurbita moschata. Carbohydr Polym. Feb 15;92(2), pp.2018-26.
- Prombutaraa, P., Kulwatthanasal, Y., Supaka, N., Sramala, I. and Chareonpornwattanaa, S., 2012. Production of nisin-loaded solid lipid nanoparticles for sustained antimicrobial activity, Food Control, 24, pp.184-190.
- Rein, M. J., 2005. Copigmentation reactions and color stability of berry antocyanins.EKTseries1331.University of Helsinki, Department of Applied Chemistry and Microbiology.
- Ritota, M., Mattera, M., Gabriella, Di., Costanzo, M. and Manzi, P., 2018. Evaluation of Crocins in Cheeses Made with Saffron by UHPLC, Journal of the Brazilian Chemical Society, 29(2), pp. 248-257.
- Roy, K., Gullapalli, S., Chaudhuri, U.R. and Chakraborty, R., 2004. The use of a natural colorantbased on betalain in the manufacture of sweet products in India. International Journal of Food Science Technology, 39(10), pp.1087-1091.
- Satpute, , Padghan, P., Patil, Y. and Suryawanshi, D., 2018. Effect of menthol (Mentha arvensis) and beet root extract on physico-chemical properties of paneer whey based beverage, International Journal of Food Science and Nutrition, 3(1), pp. 99-105.
- Shahi, S., 2014 .Pharmaceuticals, L. Micro particles: An approach for betterment of drug delivery system. International Journal of Pharmaceutical Research and Development, 1, pp. 99-115.
- Sotillo, KJ., Hadley, R. D., Holm M. E. T., 1994. Phenolics in aqueous potato peel extract: Extraction, identification and degradation. Journal of Food Science, 59(2), pp. 649-651.
- Strack, , Vogt, T. and Schliemann, W., 2003. Recent advances in betalain research. Phytochemistry, 62, pp.247-69.
- Ziaei Hezarjaribi, E., Nadali, N., Saeedi, M., Momeni, Z., Susanai, M., Fakhar, M. and Jorjani, A., 2017. Anti-trichomonia effects of rosemary essential oil and nanoemulsions on trichomonas vaginalis in vitro, Journal of Mazandaran University of Medical Sciences, 27(153), pp.118-122.
|
