Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation

Sri Raharjo; Fiametta Ayu Purwandari; Pudji Hastuti; Karsten Olsen

doi:10.1111/1750-3841.14688

Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation

Sri Raharjo, Fiametta Ayu Purwandari, Pudji Hastuti, Karsten Olsen

Design and Consumer Behavior

Research output: Contribution to journal › Journal article › Research › peer-review

16 Citations (Scopus)

Original language	English
Journal	Journal of Food Science
Volume	84
Issue number	7
Pages (from-to)	1712-1720
ISSN	0022-1147
DOIs	https://doi.org/10.1111/1750-3841.14688
Publication status	Published - 2019

Keywords

anthocyanin
black rice
copigmentation
plant extracts
encapsulation

Access to Document

10.1111/1750-3841.14688

Cite this

Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation. / Raharjo, Sri; Purwandari, Fiametta Ayu; Hastuti, Pudji; Olsen, Karsten.

In: Journal of Food Science, Vol. 84, No. 7, 2019, p. 1712-1720.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Hastuti, Pudji

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