Encapsulation to Protect Different Bioactives to Be Used as Nutraceuticals and Food Ingredients-Reference-Cited by-同舟云学术

Encapsulation to Protect Different Bioactives to Be Used as Nutraceuticals and Food Ingredients

Published:2019 Issue: Volume: Page:2163-2182
ISSN:2511-834X
Container-title:Bioactive Molecules in Food
language:
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Author:

Ruiz Canizales Jacqueline,Velderrain Rodríguez Gustavo R.,Domínguez Avila J. Abraham,Preciado Saldaña Alejandra M.,Alvarez Parrilla Emilio,Villegas Ochoa Mónica A.,González Aguilar Gustavo A.

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-319-78030-6_84

Reference99 articles.

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2. Ballesteros LF et al (2017) Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials. Food Chem 237:623–631

3. Cheng A-W et al (2017) Effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry powder. LWT Food Sci Technol 78:235–240

4. Alexander M et al (2012) Incorporation of phytosterols in soy phospholipids nanoliposomes: encapsulation efficiency and stability. LWT Food Sci Technol 47(2):427–436

5. Eckert C et al (2017) Microencapsulation of lactobacillus plantarum ATCC 8014 through spray drying and using dairy whey as wall materials. LWT Food Sci Technol 82:176–183

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