Groseille-pays". AZ Martinique (in French). Archived from the original on 2021-11-23 . Retrieved 2023-04-24. Maltodextrin is a hydrolyzed starch produced by partially hydrolyzing starch with acid or enzyme, commonly used as a raw material in the process of encapsulation of food ingredients [ Citation17–24] with high solubility and low viscosity at high solids content. [ Citation25–27] However, the biggest disadvantages of this wall material are its low emulsibility and retention of volatile compounds. Therefore, it is often used in combination with other wall materials. [ Citation28, Citation29] Rousseau, Michelle (2018). Provisions: the roots of Caribbean cooking-- 150 vegetarian recipes. Suzanne Rousseau (1sted.). New York, NY. p.218. ISBN 978-0-7382-3467-0. OCLC 1023485526. {{ cite book}}: CS1 maint: location missing publisher ( link) Wang, K.; Gao, S.; Shen, C.; Liu, J.; Li, S.; Chen, J.; Ren, X.; Yuan, Y., et al. Preparation of Cationic Konjac Glucomannan in NaOH/urea Aqueous Solution. Carbohydr. Polym. 2018, 181, 736–743. DOI: 10.1016/j.carbpol.2017.11.084. [Crossref] [PubMed] [Web of Science ®] , [Google Scholar]

Aurelio, D.; Edgardo, R. G.; Navarro‐Galindo, S. Thermal Kinetic Degradation of Anthocyanins in a Roselle (Hibiscus Sabdariffa L. cv.‘Criollo’) Infusion. Int. J. Food Sci. Technol. 2008, 43( 2), 322–325. DOI: 10.1111/j.1365-2621.2006.01439.x. [Crossref] [Web of Science ®] , [Google Scholar] de Almeida Paula, D.; Martins, E. M. F.; de Almeida Costa, N.; de Oliveirade Oliveira, P. M.; de Oliveira, E. B.; Ramos, A. M. Use of Gelatin and Gum Arabic for Microencapsulation of Probiotic Cells from Lactobacillus Plantarum by a Dual Process Combining Double Emulsification Followed by Complex Coacervation. Int. J. Biol. Macromol. 2019, 133, 722–731. DOI: 10.1016/j.ijbiomac.2019.04.110. [Crossref] [PubMed] [Web of Science ®] , [Google Scholar]Peter, K.V. (2007). Underutilized and Underexploited Horticultural Crops. Vol.2. Kerala, India: New India Publishing Agency. p.205. ISBN 978-8189422691. Huang, X.; Sormoli, M. E.; Langrish, T. A. G. Review of Some Common Commercial and Noncommercial Lab-scale Spray Dryers and Preliminary Tests for a Prototype New Spray Dryer. Drying Technol. 2018, 36( 15), 1900–1912. DOI: 10.1080/07373937.2018.1459679. [Taylor & Francis Online] [Web of Science ®] , [Google Scholar] This section does not cite any sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. ( April 2023) ( Learn how and when to remove this template message) With its dual soda-making functionality, the Instant is a must-have for any host or hostess who loves entertaining. Among the Tiv Tribe of Central Nigeria, the plant is called "Ashwe" while the capsule is referred to as "Agbende Ashwe". [11] It is primarily consumed as a soup in three forms: The leaves are either cooked, or steamed and crushed on a grinding stone, in which form it is considered a delicacy due to its preservation of the characteristic 'tang' (slightly sour taste) of the leaves. The outer covering of the capsule (green variety) is also cooked as a soup which doesn't have the tang of the leaves. The red variant of the capsule are rarely (if ever) cooked, but instead boiled and the extract cooled and drank (like tea or soda when sugar is added). [12] This form is known as "zobo" which is actually a borrowed name, just as this method of preparation is borrowed. Traditionally the red variant was used as a dye to color wood, and similar things. [13] It is also called “Bissap” in Wolof, in Senegal. [14] It is known as “Wegda” in the Mossi language, one of four official regional languages spoken in Burkina Faso. In the Democratic Republic of Congo it is called "ngaï-ngaï". [15] Latin America and the Caribbean [ edit ]

Sula, Mike (4 September 2013). "How to eat hibiscus like the Burmese". Chicago Reader. Archived from the original on 2021-09-18.Brand-Williams, W.; Cuvelier, M.-E.; Berset, C. Use of a Free Radical Method to Evaluate Antioxidant Activity. LWT Food Sci. Technol. 1995, 28( 1), 25–30. DOI: 10.1016/S0023-6438(95)80008-5. [Crossref] [Web of Science ®] , [Google Scholar] In recent years, researchers have focused on the nutritional and health benefits of typical natural antioxidants such as anthocyanins. [ Citation1 ] Anthocyanins are found in various fruits and vegetables with a wide variety of colors ranging from bright red to purple or dark green with high antioxidant capacity and present in glycoside form of anthocyanidin (aglycone). [ Citation2] While anthocyanins have the advantage of being a possible substitute for synthetic colors, their unique molecular structure makes them unstable and prone to decomposition. The stability of anthocyanins is affected by pH, temperature, the presence of light, metal ions, enzymes, oxygen, ascorbic acid, sugars, proteins, and sulfur dioxide. [ Citation3, Citation4] Effect of different carriers on moisture content and solubility of spray-dried and freeze-dried roselle powder

Arnao, M. B.; Cano, A.; Acosta, M. The Hydrophilic and Lipophilic Contribution to Total Antioxidant Activity. Food Chem. 2001, 73( 2), 239–244. DOI: 10.1016/S0308-8146(00)00324-1. [Crossref] [Web of Science ®] , [Google Scholar]The Instant is the ultimate CO2 carbonating N20 Infusion and the cream-making device perfect for your home kitchen, office or bar!