Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles-Reference-Cited by-同舟云学术

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Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

Published:2018-01-20 Issue:7 Volume:244 Page:1185-1202
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Muhammad Dimas Rahadian Aji^ORCID,Saputro Arifin Dwi,Rottiers Hayley,Van de Walle Davy,Dewettinck Koen

Funder

Directorate General of Higher Education, Ministry of Research, Technology, and Higher Education, Republic of Indonesia

Hercules Foundation

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-018-3035-2/fulltext.html

Reference98 articles.

1. Bonilla J, Vargas FC, de Oliveira TG, da Aparecida Makishi GL, do Amaral Sobral PJ (2015) Recent patents on the application of bioactive compounds in food: a short review. Curr Opin Food Sci 5:1–7

2. Shahidi F, Ambigaipalan P (2015) Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects—a review. J Funct Foods 18:820–897

3. Tomé-Carneiro J, Visioli F (2015) Polyphenol-based nutraceuticals for the prevention and treatment of cardiovascular disease: review of human evidence. Phytomedicine 23(11):1145–1174

4. Muzolf-Panek M, Gliszczyńska-Świgło A, Szymusiak H, Tyrakowska B (2012) The influence of stereochemistry on the antioxidant properties of catechin epimers. Eur Food Res Technol 235(6):1001–1009

5. Carrillo LC, Londoño-Londoño J, Gil A (2014) Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia. Food Res Int 60:273–280

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