Development of chewing gum model system from phytocompounds of black jamun (Syzygium cumini) pulp and study of its dissolution kinetics
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05841-w.pdf
Reference32 articles.
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2. Aqil F, Gupta A, Munagala R, Jeyabalan J, Kausar H, Sharma RJ, Singh IP, Gupta RC (2012) Antioxidant and antiproliferative activities of anthocyanin/ellagitannin- enriched extracts from Syzygium cumini L. (Jamun, the Indian Blackberry). Nutr Cancer 64(3):428–438. https://doi.org/10.1080/01635581.2012.657766
3. Bölük E, Atik DS, Kolaylı S, Demirci AŞ, Palabiyik I (2021) Delivery of phenolics and caffeic acid phenethyl ester by propolis resin: chewing gum system. Food Biosci 41:101090. https://doi.org/10.1016/j.fbio.2021.101090
4. Chranioti C, Nikoloudaki A, Tzia C (2015) Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: incorporation in a chewing gum system. Carbohyd Polym 127:252–263. https://doi.org/10.1016/j.carbpol.2015.03.049
5. Çoban B, Bilgin B, Yurt B, Kopuk B, Atik DS, Palabiyik I (2021) Utilization of the barberry extract in the confectionery products. Lwt 145:111362. https://doi.org/10.1016/j.lwt.2021.111362
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