5-caffeoylquinic acid retention in spray drying of cocona, an Amazonian fruit, using hydrolyzed collagen and maltodextrin as encapsulating agents-Reference-Cited by-同舟云学术

5-caffeoylquinic acid retention in spray drying of cocona, an Amazonian fruit, using hydrolyzed collagen and maltodextrin as encapsulating agents

Published:2020-12-29 Issue:12 Volume:39 Page:1854-1868
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Vargas-Muñoz Diana Patricia¹²^ORCID,Cardoso da Silva Leticia³^ORCID,Neves de Oliveira Luiza Andreza¹^ORCID,Teixeira Godoy Helena³^ORCID,Kurozawa Louise Emy¹^ORCID

Affiliation:

1. Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil

2. Centro Agroforestal y Acuícola Arapaima, Regional Putumayo, SENA, Puerto Asís, Putumayo, Colombia

3. Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1861004

Reference61 articles.

1. Nutrients of Cubiu Fruits (Solanum sessiliflorum Dunal, Solanaceae) as a Function of Tissues and Ripening Stages

2. Optical and mechanical properties of cocona chips as affected by the drying process

3. Carotenoids and Phenolic Compounds from Solanum sessiliflorum, an Unexploited Amazonian Fruit, and Their Scavenging Capacities against Reactive Oxygen and Nitrogen Species

4. Chlorogenic acid inhibits hepatocellular carcinoma in vitro and in vivo

5. Chlorogenic acid attenuates glucotoxicity in H9c2 cells via inhibition of glycation and PKC α upregulation and safeguarding innate antioxidant status

Cited by 5 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. Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice;Food Research International;2024-03

2. Microencapsulation of organic coffee husk polyphenols: Effects on release, bioaccessibility, and antioxidant capacity of phenolics in a simulated gastrointestinal tract;Food Chemistry;2024-02

3. A Novel Approach to Serving Plant-Based Confectionery—The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract;Foods;2024-01-23

4. Rice bran protein increases the retention of anthocyanins by acting as an encapsulating agent in the spray drying of grape juice;Food Research International;2023-10

5. Antihyperlipidemic and Antioxidant Capacities, Nutritional Analysis and UHPLC-PDA-MS Characterization of Cocona Fruits (Solanum sessiliflorum Dunal) from the Peruvian Amazon;Antioxidants;2021-09-30