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Enhancing the stability of anthocyanins: Effects of encapsulation and drying in black grape juice powder.

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Title: Enhancing the stability of anthocyanins: Effects of encapsulation and drying in black grape juice powder.
Authors: Ijod, Giroon1 (AUTHOR), Mesran, Nur Fatinah1 (AUTHOR), Nawawi, Nur Izzati Mohamed1 (AUTHOR), Ismail-Fitry, Mohammad Rashedi1 (AUTHOR), Rahim, Muhamad Hafiz Abd2 (AUTHOR), Adzahan, Noranizan Mohd1 (AUTHOR), Azman, Ezzat Mohamad1 (AUTHOR)
Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2026, Vol. 38 Issue 1, p1-20. 20p.
Database: Academic Search Ultimate
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Header DbId: asn
DbLabel: Academic Search Ultimate
An: 192383059
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PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Enhancing the stability of anthocyanins: Effects of encapsulation and drying in black grape juice powder.
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  Data: <searchLink fieldCode="AR" term="%22Ijod%2C+Giroon%22">Ijod, Giroon</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mesran%2C+Nur+Fatinah%22">Mesran, Nur Fatinah</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nawawi%2C+Nur+Izzati+Mohamed%22">Nawawi, Nur Izzati Mohamed</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ismail-Fitry%2C+Mohammad+Rashedi%22">Ismail-Fitry, Mohammad Rashedi</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Rahim%2C+Muhamad+Hafiz+Abd%22">Rahim, Muhamad Hafiz Abd</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Adzahan%2C+Noranizan+Mohd%22">Adzahan, Noranizan Mohd</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Azman%2C+Ezzat+Mohamad%22">Azman, Ezzat Mohamad</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Italian+Journal+of+Food+Science+%2F+Rivista+Italiana+di+Scienza+degli+Alimenti%22">Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti</searchLink>. 2026, Vol. 38 Issue 1, p1-20. 20p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=192383059
RecordInfo BibRecord:
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      – Type: doi
        Value: 10.15586/ijfs.v38i1.3062
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      – Code: eng
        Text: English
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        PageCount: 20
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      – TitleFull: Enhancing the stability of anthocyanins: Effects of encapsulation and drying in black grape juice powder.
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            NameFull: Ijod, Giroon
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            NameFull: Mesran, Nur Fatinah
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            NameFull: Nawawi, Nur Izzati Mohamed
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            NameFull: Ismail-Fitry, Mohammad Rashedi
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            NameFull: Rahim, Muhamad Hafiz Abd
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            NameFull: Adzahan, Noranizan Mohd
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            NameFull: Azman, Ezzat Mohamad
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            – D: 01
              M: 01
              Text: 2026
              Type: published
              Y: 2026
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              Value: 38
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          Titles:
            – TitleFull: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti
              Type: main
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