Applications of Capsaicin in the Food Industry-Reference-Cited by-同舟云学术

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Applications of Capsaicin in the Food Industry

Published:2024 Issue: Volume: Page:293-320
ISSN:
Container-title:Capsaicinoids
language:en
Short-container-title:

Author:

Gonçalves Maria Vanaina Souza,Chandran Deepak,Nelliyaparambath Lishma,Gokul Aparna Kozhampurathu,da Silva Luiz Everson

Publisher

Springer Nature Singapore

Link

https://link.springer.com/content/pdf/10.1007/978-981-99-7779-6_13

Reference89 articles.

1. Aida R, Hamed H, Ali E et al (2021) Applications of capsaicin in food industry: functionality, utilization and stabilization. Crit Rev Food Sci Nutr. https://doi.org/10.1080/10408398.2021.1997904

2. Akbas E, Soyler B, Oztop MH (2018) Formation of capsaicin loaded nanoemulsions with high pressure homogenization and ultrasonication. LWT 96:266–273. https://doi.org/10.1016/j.lwt.2018.05.043

3. Akyuz L, Kaya M, Mujtaba M et al (2018) Supplementing capsaicin with chitosan-based films enhanced the anti-quorum sensing, antimicrobial, antioxidant, transparency, elasticity and hydrophobicity. Int J Biol Macromol 115:438–446. https://doi.org/10.1016/j.ijbiomac.2018.04.040

4. Aniwan S, Gonlachanvit S (2014) Effects of chili treatment on gastrointestinal and rectal sensation in diarrhea-predominant irritable bowel syndrome: a randomized, double-blinded, crossover study. J Neurogastroenterol Motil 20(3):400

5. Antunes MM, Coelho BSL, Vichi TM et al (2019) Oral supplementation with capsaicin reduces oxidative stress and IL-33 on a food allergy murine model. World Allergy Organ J 12(7):100045

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Flow Synthesis of Capsaicin and Capsaicinoid Analogues;ACS Sustainable Chemistry & Engineering;2024-05-09

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